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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a soup that I found when my husband and I had just met; he loved it so much, I kept the magazine around for years, but it was lost. I'm posting here so I never lose it again. You can adjust the consistency of this thick and hearty soup by adding more stock or water if the barley expands and the soup is too thick. Ingredients:
2 tablespoons vegetable oil |
1 lb stewing beef, cubes |
2 tablespoons all-purpose flour |
2 onions, chopped |
3 garlic cloves, minced |
3 cups fresh mushrooms, sliced |
2 carrots, chopped |
2 stalks celery, chopped |
1 teaspoon dried thyme |
1/2 teaspoon dried sage, crumbled |
5 cups beef stock |
1/2 cup red wine |
1 (19 ounce) can tomatoes |
2 cups water |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/2 cup pearl barley |
Directions:
1. In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
2. Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
3. Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
4. Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).
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