Tata’s
Beef
and Barley Soup
If you have a sick baby boo in your life make them this soup to nurse them back to health. This is a light soup, that is gentle on the stomach, and easily digestible. And with all the onion, garlic and spices with boost your beloved's immune system. My guy is getting this batch to kick start him back to health!
This soup would be delicious with homemade biscuits. You can find a simple recipe for my homemade biscuits under the 'recipe' label.
Yield: 4
bowls*
*For the
time and effort this soup takes to make I would suggest doubling or tripling
the recipe so you have some for lunch the next day. This soup will keep up to 5 days in your
fridge!
Gluten-Free Option: Barley has gluten in it so if you would like to make a gluten-free version of this soup use brown rice.
Ingredients:
2 TBS extra-virgin
olive oil
1 pound top sirloin
cut into ¼ inch cubes
3 tsp salt
and 1 tsp ground pepper
1 medium
onion finely chopped
1 medium
carrot chopped
2 TBS minced
garlic
2 cups
chicken stock
2 cups beef
stock
¾ cup dry
red wine** (I use ¾ broth + 3 TBS Balsamic vinegar instead of alcohol)
3 TBS tomato
paste
4 cups water
¼ cup
coarsely chopped fresh parsley
3/4 cup
hulled or pearl barley, rinsed and drained
**I don’t
use alcohol in cooking so there are a few things you can substitute for the red
wine if you want your dish alcohol free.
First look at what the wine is supposed to do in the recipe i.e. is it
for acidity or de-glazing or for sweetness and a tart kick? In this recipe the wine is for acidity. In that case add about 2=3 TBS of red wine
vinegar or balsamic vinegar and substitute the amount of liquid for the wine
with more beef broth.
Directions:
Tenderize
your meat. I like to beat it with my
heavy marble rolling pin. Sprinkle a
little salt and pepper over it and let it sit at room temperature for an hour
before cooking.
While your
meat is sitting dice the carrots, onion and mushrooms. When making soup it is important to dice items to 'bite size' so your soup is user friendly!
Heat 1
TBS olive oil in a large pot over med/high heat. Brown beef on all sides about 5 to 7
minutes. Drain beef in strainer to get
rid of extra fat.
Reduce heat
to medium and add remaining oil. Cook
onion, carrot, and mushrooms until golden, stirring occasionally about 12+
minutes. Season with ½ tsp salt and the pepper.
Add minced
garlic and tomato paste, and cook, until caramelized about 2 minutes. Remove from heat and add wine or alcohol substitute. Return to heat and bring to a boil. Cooked until reduced in half about 5 minutes. See picture below.
Return beef
to pot, and add stock and water. Bring
to a boil. Reduce heat to low, and
simmer covered, stirring occasionally for an hour.
After the
hour is up add barley, and cook, covered, for 20 minutes. Then uncover and cook an additional 20
minutes. Then stir in parsley*. Serve and Enjoy!
*A note on mincing fresh herbs. I like to use my cleaver and go over the herbs several times to ensure small pieces but also that the oils in the herbs are released. And same goes with mincing garlic--try it with the cleaver.
Optional:
this soup is good with a little fresh horseradish if you like a kick!
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