Hey there– Soup!! Glorious soup! It’s finally cooled down enough here to put on a big bubbling pot of soup (although I’m still waiting for a chilly night to make a fire in the fireplace). This soup’s rich and hearty and with a spot of salad and a chunk of wheaty bread, it makes fine fall supper (with leftovers for lunches!).
BEEF BARLEY SOUP
2 tab. olive oil
1 pound beef chuck steak (or stew meat)*
salt & freshly ground pepper
1/4 cup flour
1 yellow onion, chopped fine
2 carrots, chopped
3 cloves garlic, minced
3 tab. tomato paste
1 tsp. dried basil
4 cups water
2 14 oz. cans beef broth
3/4 cup barley
2 tab. cornstarch (optional)
Salt & pepper the beef and cut it into smallish pieces. Heat the olive oil in a soup pot. Put the 1/4 cup flour in a plastic bag and add the meat. Shake until the meat is coated and then drop it into the hot soup pot. Cook until the beef’s browned all all sides. Take it out of the pot and set aside.
In the same sop pot, drop in the onion and carrots (add a little more oil if the pan looks dry). Cook for 5 minutes until the onion and carrots start to get tender.
Then add in the garlic, tomato paste and basil. Stir it up. Next pour in the water and beef broth and then return the meat to the pot. Bring to a low simmer and cook 45 minutes until the beef is tender.
Add in the barely and simmer 45 minutes more until the barley is soft and yummy.
If you like your broth thicker (I do!), you can combine 1/2 cup water with 2 tablespoons cornstarch in a container with a tight fitting lid. Shake it until it is thoroughly blended and stir it into the bubbling soup until it thickens– 2 or 3 minutes. Enjoy!
*I used chuck steak because it was on sale at the market. The recipe I worked from used stew meat & it may take a little longer to cook before the meat is tender.