Monday, January 21, 2008
Beef and Barley Soup
Here's one of my favorite wintertime comfort foods. This soup freezes well, and reheats well on the stove or in the microwave. It's good the first day, but it gets better with time.
1lb stew meat (or brisket, or other cheap cut of meat) cut into bite sized cubes
1 large onion diced
1/2 cup barley
1/2 lb small (bite sized) mushrooms
4 cups (1 box) beef stock (I often use vegetable or mushroom broth)
2 cups water
bay leaf
salt
pepper
3 carrots cut into bite sized pieces
3 celery stalks cut into bite sized pieces
1) brown meat on all sides in a pot (I usually do this in 2 or 3 batches), and remove from pan.
2) pour off grease (do not wipe out pan) and saute onion until it is lightly brown.
3) add meat, barley, mushrooms,broth, water, salt, pepper, and bay leaf to the pan, stir and simmer for 90 minutes.
4) add carrots and celery to the pan and cook for 30 more minutes.
5) adjust seasonings and serve.
1lb stew meat (or brisket, or other cheap cut of meat) cut into bite sized cubes
1 large onion diced
1/2 cup barley
1/2 lb small (bite sized) mushrooms
4 cups (1 box) beef stock (I often use vegetable or mushroom broth)
2 cups water
bay leaf
salt
pepper
3 carrots cut into bite sized pieces
3 celery stalks cut into bite sized pieces
1) brown meat on all sides in a pot (I usually do this in 2 or 3 batches), and remove from pan.
2) pour off grease (do not wipe out pan) and saute onion until it is lightly brown.
3) add meat, barley, mushrooms,broth, water, salt, pepper, and bay leaf to the pan, stir and simmer for 90 minutes.
4) add carrots and celery to the pan and cook for 30 more minutes.
5) adjust seasonings and serve.
