Day 6 of Soup Week : Beef and Barley Soup.

Hello. It’s day 6 of Soup Week. Only 1 more day left.  Then the holidays take a turn into the crazy season. I had never cooked with barley before this soup. I knew barley was involved in making various alcohols, but never intended the whole house to smell of beer. Speaking of beer, I think I’ll enjoy one now. The soup was very tasty and I would definitely make it again.

Again I found this recipe on Better Homes & Gardens and changed a little bit of it here and there.

Beef and Barley Soup

  • 1  teaspoon salt
  • 1 teaspoon ground black pepper
  • 2  pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3  cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 14  ounce can beef broth
  • 2 cups water
  • 1  cup dry red wine
  • 4  medium potatoes, any kind. cut into 1-inch chunks ( I omitted these, but wished I didn’t)
  • 4  medium carrots peeled  cut into 1-inch chunks
  • 1/2 -1 cup regular barley.

Beef and Barley Soup 1

Directions

  1. In a large bowl combine flour, salt, and pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
  2. Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the can of broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Add the meat back into the pot. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
  3. Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with some salt and pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
  4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. Serve & Enjoy

Beef and Barley 2

Jo xx

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