Friday, October 7, 2011

CHUNKY BEEF BARLEY SOUP


There's a nip in the air ... that means something warm and comforting
would taste very good.
How about this delicious combination: barley, vegetables and beef ..
 a healthy well balanced meal in one bowl.


Cut the meat, dice the vegetables, measure the spices and you are
off to a great start.


Sauteing the onions, celery and garlic brings out the fragrance.


Combine in a large stockpot, add the broth and simmer
for a long time to blend the flavors.


This hits the spot on a cool autumn evening.

CHUNKY BEEF BARLEY SOUP

2 tbsp. vegetable oil
2 garlic cloves, minced
1 medium onion, chopped
½ cup celery, diced

Heat oil; add garlic, onion and celery.  Cook over medium heat for
5 minutes or until onion is soft.

1 ½ lbs. stewing beef, cut into small cubes, fat removed
1 tbsp. vegetable oil

Dredge beef cubes in flour; shake or sieve out excess flour.
Heat oil in pan; brown beef all over in batches; adding more
oil if necessary.  Combine beef and onion mixture in a large
stockpot or Dutch oven.

5 ½ cups beef broth or consomme
1 cup carrots, sliced
2 whole tomatoes, chopped (optional)
½ cup pearl barley
1 ½ tsp. salt
1 to 2 tsp. chili powder
½ tsp. cumin
½ tsp. ground pepper

Add beef stock and remaining ingredients; bring to a boil.
Reduce heat and simmer for 1 ½ to 2 hours.
Serve with crusty rolls.
Yield: 5 to 6 servings.
Freezing: very good




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