Wednesday, April 13, 2011

Beef Barley Soup


Beef Barley Soup

Ingredients

450 g (1 lb) Striploin or Ribeye Steak, trimmed excess fat, cubed (about 1 ½-inch pieces)

1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 Large Yellow Onion, diced
2 Cloves Garlic, chopped
1 Pack (200g) Crimini Mushrooms, quartered
2 Carrots, peeled and diced
3 Ribs Celery, diced
2 Medium Potatoes, diced
1 Bay Leaf
½ Cup Barley
6 to 7 Cups of Beef Stock
Flat Leaf Parsley, chopped
Sea Salt
Freshly Ground Black Pepper

Method

Heat the olive oil in a stockpot over high heat. Brown the beef cubed in batches, and set aside.

Reduce the heat to medium-high and melt the butter. Add the onion and garlic, and stirring frequently until it is golden brown. Mix in the mushroom, carrot, celery, potatoes, bay leaf, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 10 to 12 minutes. Then add the beef and 6 cups of beef stock and the barley.

Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 1-½ hours. Remove the bay leaf and thin the soup with beef stock, if necessary. Season the soup with salt and pepper and serve warm with some chopped parsley.


Author

If you like this post follow us on: Facebook & Twitter

  • Share to Facebook
  • Share to Twitter
  • Share to Google+
  • Share to Stumble Upon
  • Share to Evernote
  • Share to Blogger
  • Share to Email
  • Share to Yahoo Messenger
  • More...
Blog Widget by LinkWithin

5 comments:

  1. I am making this soup right now. I can tell it's going to be a winner. Thank you for posting the recipe.

    Kay

    ReplyDelete
  2. spectacular, I didn't know what I was craving until just now.

    ReplyDelete
  3. great recipe! I have the same craving recently and it is one of my fav soup. however, can you allow me to pick on 2 things:

    1. After the beef is brown and set aside, it didn't go back to the soup according to the recipe ;)

    2. since this is a soup, using a prime cut like Sirloin / rib eye (read super tough when cook for a long time). Might be better off with a stew cut like chuck, shin or my fav, ox tail + tongue.

    ReplyDelete
  4. @pigflyin: Thanks for commenting and pointed out the typo. I have amended the recipe. Yes, I agree with you with regards to using chuck or, etc. cut of meat for stewing. The prime cut meat probably will be tough after browning, sort of like well-done steak, but after an hour and half or simmering, it will be tender and delicious.

    ReplyDelete
  5. it gives me warm inside only by looking at the picture! I bet it goes really well with a slice of thick and crusty country bread.

    Since I no longer eat beef, I might substitute it with lamb. Or pork. I hope it is equally appetizing.

    ReplyDelete