Beef Barley Soup
This is a quick version of Beef Barley Soup, to make you own stock there is a great recipe on foodnetwork.com
Ingredients
- 2 Tbsp Olive oil
- 1/2 Pound beef tenderloin cut into small pieces
- Kosher salt and freshly ground black pepper
- 1 carrot, diced
- 1/2 onion, diced
- 2 stalks celery+ 1-2 of the little stalks from the inside WITH leaves, diced
- 4-8 cups canned (or frozen) beef broth
- 1/2 teaspoon dried thyme
- 1/3 cup pearl barley, rinsed
- 1 cup chopped canned tomato
- 2 tablespoons unsalted butter
- 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
- 3 tablespoons minced flat-leaf parsley
Directions
In sauce pan, bring water to boil and cook barley as directed on the package. (Usually 30-45 minutes, start this first, then begin the rest of your soup)
Heat a large soup pot or Dutch oven over medium-high heat; add the olive oil. Season the meat generously with salt and pepper. Sear the meat quickly 2-3 minutes. Set the meat aside on plate in cool area and wipe the pan out with a paper towel. Lower the heat to medium, add the butter to the pan. Add the mushrooms and saute 5 minutes, add carrot, onion, and celery to the pan and saute until tender, about 5-10 minutes. Return the meat to the pan with the broth, thyme and tomatoes. Bring to boil and cook 10-15 minutes to bring flavor together. Add barley whenever it is done cooking.
If preparing for the freezer, complete recipe up to the point where the broth is added and freeze barley in separate container. For the freezer you would prepare a “kit” where the beef would be in 1 bag, vegetables and spices in another, mushrooms in another, and barley in yet another bag. To prepare, dump all bags into a pot with some canned tomatoes and broth and bring to a boil.
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