Beef, Leek and Pot Barley Soup

INGREDIENTS

1 TBPS VEGETABLE OIL

1 TSP SALT

1/2 TSP PEPPER

4 MEATY BEEF SHORT RIBS, BONE IN ABOUT 1 KG.

2 CLOVES GARLIC, MINCED

2 LARGE LEEKS, THE WHITE AND SOME OF THE GREEN, DICED

5 STALKS CELERY DICED

2 SMALL OR 1 LARGE CARROT, PEELED AND DICED

1 MED ONION DICED

4 CUPS BEEF BROTH

4 CUPS WATER

1 CUP RED WINE

1 28 0Z CAN DICED TOMATOES

1 TBSP FRESH THYME, CHOPPED OR 1 TSP DRIED

1-2 BAY LEAVES

3/4 CUP POT BARLEY

1 TBSP BALSAMIC VINEGAR

1/4 C FRESH PARSLEY, CHOPPED

SALT AND PEPPER TO TASTE

INSTRUCTIONS: 

HEAT OIL IN A LARGE HEAVY BOTTOMED SOUP POT

SEASON THE MEAT WITH SALT AND PEPPER ADD IT TO THE POT AND BROWN IT WELL ON ALL SIDES

ADD THE GARLIC, LEEKS, CELERY, CARROT AND ONION. SAUTE WHILE STIRRING UNTIL THE VEGETABLES ARE SOFTENED

ADD THE BEEF BROTH WATER, RED WINE, TOMATOES THYME AN BAY LEAVES. BRING THE SOUP TO A SIMMER THEN TURN THE HEAT WAY DOWN AND PARTIALLY COVER THE POT WITH A LID.

SIMMER FOR AN HOUR BEFORE ADDING THE BARLEY, THEN SIMMER FOR 1/2 HOUR TO 3/4 OF AN HOUR MORE UNTILL THE BARLEY IS TENDER AND THE MEAT IS FALLING OFF THE BONE.

REMOVE THE MEAT WITH A SLOTTED SPOON, DICE IT, DISCARDING BONES AND FAT. ADD THE MEAT BACK TO THE SOUP.

ADD BALSAMIC VINEGAR, FRESH PARSLEY AND TASTE FOR SEASONING, ADDING MORE SALT OR PEPPER IF IT NEEDS IT.

NOTE: YOU CAN SWAP OUT THE SHORT RIBS FOR ONE 1LB OF GOOD STEWING BEEF IF YOU WANT.

 

Type to Search

See all results