Sunday, November 15, 2009

Beef and Barley Soup

This recipe is from
4 slices bacon, diced
1 tablespoon olive oil
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1/3 cup pearled barley
2 cups sliced carrot
2 cups diced turnip
1 large baking potato, cut in cubes
1 cup green peas, frozen, thawed
2 tablespoons flour blended with 2 tablespoons cold water, optional
Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add to the bacon mixture. Add olive oil. Add mushrooms, celery, and onion. Cook over medium heat, stirring frequently, until beef is browned and onion is tender. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes. Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas and cook for 10 minutes longer.

If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
Serves 6 to 8.

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