Sunday night I made a second soup out of my cookbook of the month, Sunday Soup by Betty Rosbottom. This time I followed the recipe pretty closely and made a delicious pot of Beef and Barley soup. In retrospect, I should have halved the recipe because only B and I were home for dinner and it made a vat of soup! Oh well, we’ll have yummy and nutritious lunches all week long. This is a perfect soup to make for cold winter nights. The broth has an incredibly deep flavor that will warm you up and make you happy!
Beef and Barley Soup
- 4 1/2 pounds beef stew meat
- 8-10 tablespoons olive oil
- 1 tablespoon garlic, minced
- 8-10 cups beef stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- Freshly ground pepper
- 2 sprigs fresh thyme
- 1 teaspoon Kosher salt
- 3 medium carrots, peeled, halved and cut into 1/4 inch slices
- 3 ribs celery, halved and cut into 1/4 slices
- 2 medium onions, coarsely chopped
- 8 ounces Crimini mushrooms, sliced
- 1 large Yukon gold potato, peeled and cut into 1/2 inch cubes
- 1 cup pearl barley
- Pat the meat dry with paper towels.
- Pour enough oil into a large heavy-bottom dutch oven to coat the bottom. Heat the oil until it is hot, but not smoking.
- Add a single layer of meat to the pot and brown over medium heat, turning often, for 4-5 minutes. Do not add too much meat at one time or it will stew rather than brown.
- Use a slotted spoon to remove the browned meat from the oil and transfer to paper towels to drain. Repeat until all the meat is browned.
- When the last batch is browned, add the meat back to the pot and stir in the garlic. Sauté for a few minutes until the garlic is golden.
- Add 8 cups of beef stock, Worcestershire, soy sauce, pepper and thyme sprigs. Bring to a simmer over medium heat, and then reduce heat. Cover and simmer for 1 1/2 hours.
- While the meat is cooking, heat 1-2 tablespoons of olive oil in a heavy skillet over medium-high heat. When hot, add the carrots, celery and onion, sautéing until slightly softened, about 5 minutes. Remove from the skillet and set aside.
- Add another tablespoon of oil to the skillet and add the mushrooms. Sauté the mushrooms 4-5 minutes until lightly browned. Set aside, separately from the other vegetables.
- After the meat has cooked for 1 1/2 hours, add the sautéed onion, carrot and celery along with the potato and barley. Add more beef stock if needed.
- Bring to a simmer and cook until the barley and meat are tender, about 45-60 minutes. Add the sautéed mushrooms to the soup and simmer for about 5 minutes more.
- Season with salt and pepper to taste.
Yield: 6-8 servings
Prep time: 30 minutes
Cook time: 3 hours