My poor hubs has not been feeling 100% lately, plus it's been crazy cold...perrrrfect soup weather. So, I went on Pinterest {which has become my favorite place for recipes, if you're not on it, you should check it out!} and found this little gem of a recipe for beef and barley soup. I'd say it was a hit, because Andrew had 3 huge bowls of it!
I changed the recipe slightly to cater to my husband's liking. I added more meat, more barley, doubled the carrots, celery and potatoes, added peas and omitted the mushrooms. Okay.. maybe taking out the mushrooms was for me. I despise those slimy little things. But really the rest was for Andrew :) He likes really hearty soup {less broth, more substance} and this recipe is definitely a keeper.
ps. Check out our super adorable new plates I got from TJ Maxx for 4 dollars! They make perfect little charger plates for some added cuteness! I just love them! :)
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
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
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.
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.
Enjoy! :)
5 comments:
Looks amazing!!! Gonna have to try it! ;)
Wow! That looks delish! Thanks for sharing the recipe. And I love your plates!
Yum! Looks very hearty.
Thanks for the recipe, Kori!
I made this last night. Hm-mm-m. :) Only I revised it a little bit, too. I left the mushrooms in and then changed a few steps and let it simmer in the crockpot while Dan and I were at work all day. I love coming home to find delicious smells of supper wafting through the house! :)
(Only, I made wa-a-a-y to much...so know I'm going to see how it freezes. :)
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