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Beef and Barley Soup
The Rest of the Best - Vol. 2 (Page: 134)
Recipe of the Month - February 2005
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"Oh the weather outside is frightful."
Ingredients:
1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2" cubes
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil, divided
2 cups finely chopped onion
1 cup diced carrots
1/2 cup chopped celery
1 lb. mushrooms, sliced
1 tsp. minced garlic
1/4 tsp. dried thyme
2 cups beef broth
2 cups chicken broth
2 cups water
1/2 cup pearl or pot barley
3 Tbsp. chopped fresh parsley
Instructions:
Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
My idea of cleaning the house is sweeping the room with a glance.
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