Beef and Barley Soup

This was perfect on a day when storms were in the forecast.  I don’t think it ever ended up raining though.  I’ve been whining about another stormy, rainy summer of no camping, little swimming, and not enough time in the woods, but I can’t remember watering the whole garden yet this season, so I need to just hush my mouth and enjoy how cozy it has been huddled inside cooking up a storm.

Ingredients:

1 lb. beef roast, cubed

1 large onion, small dice

3 garlic cloves, minced

8 c. beef broth

2 c. water

1/4 c. extra virgin olive oil

1/8 c. Tennessee whiskey (optional)

1/2 tsp. salt

Freshly ground black pepper

3/4 c. medium pearl barley

2 Bay leaves

Salt and Pepper to taste

Method:

In a large stock pot, heat the oil.  Saute garlic, then add onions and cook until tender and translucent.

Add beef cubes to the pot and brown.  Deglaze the pan with whiskey, water, or stock.  Add stock, water, and 1/2 tsp. salt along with some pepper.  Toss in bay leaves.  Bring to a boil and add the barley.

Reduce heat to a low simmer and cook for 1 1/2 hours minimum, seasoning with salt and pepper halfway through the cooking time, then again to taste at the end.

 

 

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