Wednesday, January 19, 2011

Beef & Barley Soup

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
  1. Pat the meat dry with paper towels.
  2. Pour enough oil into a large heavy-bottom dutch oven to coat the bottom. Heat the oil until it is hot, but not smoking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Season with salt and pepper to taste.
Yield: 6-8 servings
Prep time: 30 minutes
Cook time: 3 hours


runnyyolk said...

Looks delish--and perfect for a cold winter day!

Kristin said...

Ooooh, that sounds amazing. I noticed you are in NC also. I'm in the central part of the state.

~ICLW #59

Lynn said...

Thanks -- every last bowl was eaten! We live in the mountains in NC so we eat a lot of cold weather comfort food.

Baby Bump Wanted said...

Yummo that sounds delish

Mrs. Gamgee said...

Oh that sounds yummy! I love beef barley soup...


Tracy said...

It is entirely possible that I'm so drawn to this soup because the idea of sitting in a very hot tub of it appeals to my very cold self but I doubt it. It's definitely on schedule for one of these wicked cold days.

I'm Tiffany. said...

I *love* barley in soups, stews, and chili. I made a beef stew last week with barley and unfortunately I was the only one here to eat it. :-\

(visiting for ICLW)

Deborah said...

This looks so delicious and comforting!