Beef and Barley Soup
Ingredients
3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 leek, halved and sliced
1 pound stew beef chunks
4 cups beef stock
1 cup pearled barley
fresh cracked pepper
sea salt
1/4 teaspoon dry chervil
1/2 teaspoon ea. dry thyme, dry marjoram
2 tablespoons fresh parsley
Preparation
1
Heat olive oil in a pot over medium heat,
2
Add onions, garlic, leeks, and celery; saute for about 7 minutes.
3
Add in beef cubes, cook until outside of beef is brown.
4
Generously salt and pepper the pot, and add in dry spices, give it stir.
5
Add in stock, simmer 1hr.
6
Add in barley and carrots, simmer another 1 hour until barley is tender.
7
Taste and season how necessary, add in fresh parsley and serve.
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About
My mother would make large pots of this bone-warming soup every winter and keep it frozen for the next times use.
Yield:
4 servings
Added:
Sunday, December 26, 2010 - 2:01pm
