Monday, October 21, 2013

BEEF & BARLEY SOUP

I am including this recipe in the Quick and Easy category as it is easy to assemble but does need to cook for approximately 1 hour and 40 minutes.  But it is worth the cooking time!

1 tbsp canola oil
1 1/4 lbs beef stew meat, cut into bite-size pieces
1 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, sliced or cut into bite-size pieces
3 garlic cloves, minced
3 1/4 cups unsalted beef broth (if using salt, eliminate the salt mentioned above)
3 cups water
2 large carrots, peeled and sliced
2 ribs of celery, sliced
1 can (14.5-oz) diced tomatoes
1/2 lb fresh mushrooms
3/4 cup barley
1/2 tsp thyme
1 cup frozen peas

In a Dutch oven or large pot over medium-high heat, heat the oil.

Season the beef with the salt and pepper; add to the hot oil and cook approximately 5 minutes until browned on both sides.  Add the onion and garlic; cook another 3 to 4 minutes, stirring occasionally.

Stir the beef broth and water into the meat mixture; add the carrots and celery.  Cover pot and simmer for an hour, stirring occasionally.

Add the tomatoes, mushrooms, barley and thyme; taste test and add additional salt if needed.  Simmer for a half hour, covered, stirring occasionally.

Stir in the peas and cook 2-5 minutes until peas are tender.


Yield: 6 servings.





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