Vegetable Beef & Barley Soup 4 to 6 servings
1 lb. chuck or arm roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
About 1/3 to 1/2 cup seasoned flour (all-purpose flour seasoned with salt, pepper, paprika, garlic and onion powder)
2 to 3 tablespoons olive oil, divided use
1/2 cup chopped celery (about 1 rib)
1 cup chopped yellow onion (1 small to medium)
2 cloves of garlic, minced
2 tablespoons tomato paste
3/4 to 1 cup chopped carrots (about 2), cut into chunks
5 to 6 cups beef broth, divided
1 bay leaf
1 teaspoon minced fresh rosemary, or 1/4 tsp. dried
1 teaspoon minced fresh thyme, or 1/4 tsp. dried (I actually tied sprigs of fresh
rosemary together & added to the soup)
Kosher salt & pepper to taste
1/4 cup pearl barley
1/2 to 3/4 cup thinly sliced or chopped cabbage
3/4 to 1 cup chopped carrots (about 2), cut into chunks
1 large Russet potato, peeled and cut into chunks
1/2 to 3/4 cup thinly sliced or chopped cabbage
1/2 cup frozen peas
- Dredge stew meat in seasoned flour to coat.
- Heat 1 to 2 tablespoon olive oil in a large pot over medium-high heat. Add meat and sear until golden brown on bottom, about 3 minutes then flip and cook about 1 minute longer.
- Add 1 tablespoon oil to now empty pot. Add celery and onion and sauté 3 minutes.
- Add garlic and tomato paste; cook 1 minute longer.
- Pour in 4 cups broth, bay leaf, rosemary and thyme, scraping bottom of pan to release any bits that have baked onto bottom of the pan. Return beef to pot.
- Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 to 60 minutes. Taste and adjust seasonings as needed.
- Add barley, cover and simmer until cooked through and beef is tender, about 45 to 60 minutes longer. Taste and adjust seasonings as needed.
- Stir in 1 or 2 more cups of broth as needed. Bring to a boil and stir in carrots, potatoes and cabbage; reduce heat and cook another 30 minutes of so until veggies are tender. Taste and adjust seasonings as needed.
- Add peas and cook just until they are hot.
Recipe without photos . . .
Vegetable Beef & Barley Soup 4 to 6 servings
1 lb. chuck or arm roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
About 1/3 to 1/2 cup seasoned flour (all-purpose flour seasoned with salt, pepper, paprika, garlic and onion powder)
2 to 3 tablespoons olive oil, divided use
1/2 cup chopped celery (about 1 rib)
1 cup chopped yellow onion (1 small to medium)
2 cloves of garlic, minced
2 tablespoons tomato paste
3/4 to 1 cup chopped carrots (about 2), cut into chunks
5 to 6 cups beef broth, divided
1 bay leaf
1 teaspoon minced fresh rosemary, or 1/4 tsp. dried
1 teaspoon minced fresh thyme, or 1/4 tsp. dried (I actually tied sprigs of fresh rosemary together & added to the soup)
Kosher salt & pepper to taste
1/4 cup pearl barley
1/2 to 3/4 cup thinly sliced or chopped cabbage
3/4 to 1 cup chopped carrots (about 2), cut into chunks
1 large Russet potato, peeled and cut into chunks
1/2 to 3/4 cup thinly sliced or chopped cabbage
1/2 cup frozen peas
- Dredge stew meat in seasoned flour to coat.
- Heat 1 to 2 tablespoon olive oil in a large pot over medium-high heat. Add meat and sear until golden brown on bottom, about 3 minutes then flip and cook about 1 minute longer.
- Add 1 tablespoon oil to now empty pot. Add celery and onion and sauté 3 minutes.
- Add garlic and tomato paste; cook 1 minute longer.
- Pour in 4 cups broth, bay leaf, rosemary and thyme, scraping bottom of pan to release any bits that have baked onto bottom of the pan. Return beef to pot.
- Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 to 60 minutes. Taste and adjust seasonings as needed.
- Add barley, cover and simmer until cooked through and beef is tender, about 45 to 60 minutes longer. Taste and adjust seasonings as needed.
- Stir in 1 or 2 more cups of broth as needed. Bring to a boil and stir in carrots, potatoes and cabbage; reduce heat and cook another 30 minutes of so until veggies are tender. Taste and adjust seasonings as needed.
- Add peas and cook just until they are hot.
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