Beef and Barley Soup

 


Ingredients:

  • 1 onion
  • 1 clove garlic
  • 2 carrots
  • 1 bell pepper
  • 1 rib celery
  • 1 lb stewing beef
  • 1/2 cup flour
  • 6 cups beef broth (1 tetra pack should be fine)
  • 1 can diced tomatoes
  • 1 cup barley
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp thyme
  • 2 tbsp parsley
  • 1/4 cup cornstarch
  • Bit of cooking oil
  • Salt and pepper to taste
  • 2 tbsp red wine optional
Instructions:
  1. Chop 1 onion, mince 1 clove garlic, slice two carrots and 1 rib celery, dice 1 bell pepper
  2. Add 1/2 cup flour to a bowl. Toss 1 lb stewing beef
  3. Fry beef in pan on medium heat until browned on all sides and remove
  4. Put a little bit of cooking oil at the base of a large pot and bring to medium heat
  5. Add chopped onion, wait until it becomes semitranslucent, then add garlic and cook until fragrant
  6. Add remaining ingredients, except for cornstarch: 1 tetra pack beef broth, 1 lb browned stewing beef, 1 can diced tomatoes, sliced carrots, diced bell pepper, 1 cup barley, 1 tbsp Worcestershire sauce, 1/4 tsp thyme, 2 tbsp parsley, salt and pepper to preference, and optional 2 tbsp red wine
  7. Bring to a boil, then lower temperature to a simmer. Let it sit covered for 40 min
  8. In a small bowl, put 1/4 cup cornstarch and 1/4 cup cold water, whisking together until combined
  9. Add cornstarch slurry to soup, mix to combine, and let simmer another 5 min before serving
Source: Modifications by me and my mother from: https://www.spendwithpennies.com/beef-barley-soup/#wprm-recipe-container-135804

Yield: A large pot of soup, larger than apparently any of mine and Lee-Anne's can hold

Tips:

Original recipe called for 2 cups of beef. That's a bizarre measurement to me, so I just used 1 lb because that's what most recipes like this call for. It also said 6 cups beef broth. I usually just use the tetra packs, which have about 5. I'm not going to bother opening a second one for that last cup, leaving the other 4 vulnerable to going bad in the fridge.

It specified green bell pepper. There is a difference in flavour, but I'll just use whatever colour I have on hand.

Mom occasionally substitutes the barley for groats, since we know a buckwheat farmer.

Description:

My mom has been making this beef and barley soup quite a lot lately. While she was staying with us, she mentioned that me and Lee-Anne don't have any pots large enough to do the whole recipe. I hadn't thought of us to be lacking in this way, but I guess it's true that I can never make a full batch of hamburger soup. I guess this one will have to be made at her place for the time being.

As of this posting, I haven't made it myself. The example pictured was made by my mom.

Looking over my recent entries, there's a weirdly high number of beef based recipes. I really don't eat that much red meat

Comments

Post a Comment

Popular posts from this blog

Macaroni Corn Casserole

Image
  Ingredients: 1 cup elbow macaroni 1 cup grated Velveeta cheese 1/2 cup butter 1 can corn 1 can creamed corn 1 lb ground meat cooking oil for frying Instructions Preheat oven to 350 F Grate 1 cup Velveeta cheese Brown ground meat in frying pan with cooking oil In baking dish, mix together cheese, ground meat, 1 cup elbow macaroni, 1 can corn (do not drain), 1 can creamed corn Cover in tinfoil and bake for 1/2 hour Remove tinfoil and bake for another 15 min Yield: A casserole dish worth of food Source: https://www.youtube.com/watch?v=szgDBPW_dUo&t=364s Tips: My mom made this. She added the ground meat. The original recipe didn't give a temperature to set the oven to, but we did 350 since it seemed standard. It also said to bake it in tinfoil for 1/2 an hour and then put it back in, but it didn't say for how long while uncovered. I thought maybe an equivalent time, but it was done earlier. The link is a video by someone with ADHD, so the inconsistency makes sense. The simpli...
Read more

Fattoush

Image
  Ingredients: 1/2 cup lemon juice 1/2 cup olive oil 1 clove garlic, minced 1 tsp salt 1/2 tsp ground sumac 1/4 tsp ground black pepper 2 cups shredded romaine lettuce 1 large cucumber, diced 2 med tomatoes, diced 1/2 cup flat-leaf parsley 1/4 cup mint leaves 1 green bell pepper, diced 1 bunch of green onions 2 whole wheat pita bread rounds Instructions: For dressing, whisk together 1/2 cup lemon juice, 1/2 cup olive oil, 1 clove minced garlic, 1 tsp salt, 1/2 tsp sumac, 1/4 tsp ground black pepper Chop 2 cups lettuce, cut 1 large cucumber into medallions and quarter them, dice 2 medium tomatoes, chop 1/2 cup flat leaf parsley, dice 1 green bell pepper and 1 bunch green onions Toast 2 whole wheat bread pita rounds Chop toasted pita rounds into quarter-size pieces Add chopped vegetables, along with 1/4 cup mint leaves pita chips to a bowl and toss to combine Add dressing to bowl and toss once more to coat the salad Yield: Enough to be a side for a family-sized dinner Source: The Med...
Read more

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more