Beef & Barley Soup

Posted on October 22, 2009. Filed under: one pot, recipe, simmer, soup |


Poor barley has somehow gotten the short shrift in the grain world. This is sad, because barley is totally terrific- chewy, nutty, and wholesome. It’s also really easy to prepare- you can simply boil one cup of barley in three cups of water for 25 minutes and you’re good to go. Better yet, you can make my amazing beef & barley soup, and see first hand how tasty this little grain is.

Begin by browning:
2 Lbs. Chuck or Top Round, cut into 2 inch squares

Remove from pan.
Add:
4 Carrots, quartered
3 Ribs Celery, halved
1 Large Onion, diced into large chunks
1 Parsnip, halved
4 Whole Cloves Garlic

Cook veggies for 5 minutes, and then return beef to pot.
Add:
2 Cups Beef Stock
1 Cup Purred Tomatoes
1 Cup Stout Beer
2 Tablespoons Dried Italian Seasoning

Bring to a boil, reduce heat to medium-low.
Cook 1.5 hours.

Remove as much of the celery, parsnip, and garlic as you can.
Wash and then add:
3/4 Cup Barley

Cook for one more hour, stirring every 15 minutes.

*To shorten final cooking time, you can start the barley in a separate pot. Cook it for the first 30 minutes in this pot, drain, and cook the final 30 minutes in the soup pot.

*You don’t have to remove the celery, parsnip, and garlic. I like to do so because I feel it helps the final texture of the soup.


Advertisements

Make a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Liked it here?
Why not try sites on the blogroll...

%d bloggers like this: