laurie's beef barley soup/stew |
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This is another rare 2-step process. And for some reason, sometimes I get a thick stew and sometimes it’s a soup. Tastes great either way.
This recipe makes a lot of soup that freezes well. Barley holds its shape in the freezer, unlike pasta or potatoes. Also, remember not over-simmer the vegetables. They should be soft, not soggy.
This recipe makes a lot of soup that freezes well. Barley holds its shape in the freezer, unlike pasta or potatoes. Also, remember not over-simmer the vegetables. They should be soft, not soggy.
Day 1
1 pound or so chunk meat, cut into big bite-sized cubes Splash of olive oil 3-4 cloves of garlic, finely chopped Hawaiian salt and black pepper 2-3 whole bay leaves Parsley Thyme Small bottle of cabernet sauvingnon (the hotel-bar size) 1 large onion, finely chopped 1-3 stalks of celery, finely chopped, including the leafy parts |
Day 2
1-2 carrots, coarsely chopped 2-3 stalks of celery, coarsely chopped 1 big onion, coarsely chopped 1 carton of mushrooms, sliced 3-4 handfuls of pearl barley |
Heat the soup pot. Add a little oil and cook garlic until it smells good. DO NOT LET THE GARLIC BURN! Add meat and brown well. When the meat is nice and brown (the bottom of the pot will get brown too-this is good), add the onions.
When the onions begin to brown, add the celery. Add enough water to deglaze the bottom. Add more water to just cover the meat and vegetables. Add salt and pepper, to taste. Add bay leaves, parsley, and thyme. Simmer 1-2 hours. Add about half the bottle of wine and simmer until the celery and onions pretty much dissolve. The wine will make it smell good and give it a really nice color.
When the vegetables dissolve, remove from heat, cool and put it in the fridge overnight.
The next day, take broth out of refrigerator. Skim off fat if necessary. Bring soup back to a boil. Add vegetables to soup/stew. Add the rest of the wine. Simmer for about an hour, or until the alcohol smell has boiled off. Add barley and a little more water and rock salt if necessary. Simmer until the barley gets soft. How much barley you put in determines whether you get soup or stew.
Serve with nice crusty bread, or Todd’s biscuits. Ono!
When the onions begin to brown, add the celery. Add enough water to deglaze the bottom. Add more water to just cover the meat and vegetables. Add salt and pepper, to taste. Add bay leaves, parsley, and thyme. Simmer 1-2 hours. Add about half the bottle of wine and simmer until the celery and onions pretty much dissolve. The wine will make it smell good and give it a really nice color.
When the vegetables dissolve, remove from heat, cool and put it in the fridge overnight.
The next day, take broth out of refrigerator. Skim off fat if necessary. Bring soup back to a boil. Add vegetables to soup/stew. Add the rest of the wine. Simmer for about an hour, or until the alcohol smell has boiled off. Add barley and a little more water and rock salt if necessary. Simmer until the barley gets soft. How much barley you put in determines whether you get soup or stew.
Serve with nice crusty bread, or Todd’s biscuits. Ono!