1 to 2 lb of beef stew meat
2 Tbsp olive oil
2 cups chopped carrots
1 cup finely chopped celery
1 cup of chpped onion
2 Tbsp bottle minced garlic (12 CLOVES)
6 CUPS OF BEEF BROTH
1/2 CUP TOMATOE PUREE
1/4 cup dry red wine optional
1 1/2 ground corriander
1 tsp. ground black pepper
1/2 tsp salt
1 cup of barley quick cooking
1/4 snipped fresh parsley or 1/3 dried parsley
2 Tbsp snipped basil or 1/3 dried basil
1 snipped fresh thyme or 1/3 dried thyme
In a 4 qt dutc oven cook half of the meat in oil over meduim heat until brown. Using a slotted sppon remove meat from dutch oven. Add remaining meat, carrots celery, onion and garlic to dutch oven, cook until meat is brown and onion is tender return all meat to dutch oven.
Stir in broth, tomatoe puree, wone corainder pepper and salt. Bring to a boil. Stir in barley;reduce heat cover and simmer for 20 minutes until meat and vegetables are tender. Stir in parsley, basil thyme.
If you using dried parsley, basil and thyme put in the begining of cooking so the flavors have a chance to develop.
Beef Barley Soup
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