Monday, October 3, 2011

Beef and Barley Soup


This beef and barley soup is the definition of comfort food - it is hearty and so satisfying.   The barley makes this soup really filling and almost more like a stew.  It is perfect for a chilly or rainy fall day (we had a few of those this weekend). (The original recipe called to use a pressure cooker, but I adjusted the cooking time in order to use a regular stock pot.)

Beef and Barley Soup
Adapted from KitchenDaily.com

2 tablespoons vegetable oil
1-1/2 pounds stewing beef, chopped into bite-size pieces
1 medium yellow onion
4 cloves garlic, minced
2 stalks celery, including leaves, chopped
3 carrots, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 can tomato sauce
4 cups low-sodium chicken broth
2 cups water
1 cup barley, rinsed
1 bay leaf


Heat 1 tablespoon oil over moderately-high heat in a large stock pot. Toss beef with ¼ teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.

Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining ¼ teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, and bay leaf. Bring to a boil, then turn down and simmer for about 30 minutes.  Add the beef back, cover the pot and simmer for another 15 minutes.  Stir in parsley and add salt to taste.

2 comments:

  1. This calls for a pressure cooker, Kelsey I am sure you made it either on the stove or in your crock pot. Which was it?

    ReplyDelete
  2. You are right, I used a regular pot for this. The cooking times listed are for a regular pot.

    ReplyDelete

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