Beef and Barley Soup:
click here for printable version
adapted from For the Love of Cooking
olive oil
2 pounds chuck, diced
1 small onion, diced
5 cloves garlic, minced
8 cups beef broth
2 bay leaves
8 ounces mushrooms, sliced
3 stalks celery, diced
3 carrots, diced
3 potatoes, diced
1/2 cup pearled barley
1/2 cup frozen peas
2 tablespoons cornstarch
salt and pepper, to taste
Preheat the oven to 275 degrees. Put about 1-2 teaspoons olive oil in a large Dutch oven and heat over medium high. Brown the meat, add the onion and garlic and cook until they are soft, about 5 minutes. Add the broth, bay leaves and salt and pepper. Cover and put in the oven for 2 1/2 hours.
Remove the soup from the oven and add the carrots, celery, potatoes, mushrooms and barley to the soup. Cover and place over medium high heat, when it is boiling lower heat and simmer for about an hour. Mix in the cornstarch with 1-2 tablespoons water and add to the soup. Increase the heat until the soup is boiling, stir. Remove from heat and serve.
2 comments:
Elizabeth and I tried this last night and it was really good! Instead of potatoes we used sweet potatoes since we were trying to get rid of what he had in the fridge.
A few notes though... your ingredients list lists mushrooms but the directions don't say when to add them. Also, after taking the dutch oven out of the oven, the directions say to place over medium high heat for about an hour. Did it need to stay at medium high heat for the whole hour? I feared the whole thing would boil over, so we simmered for an hour.
Charlie
Thanks Charlie!
I fixed the mistakes that I had made when I was typing the recipe.
I am glad you liked it!
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