I’ve kind of been a posting slacker, I haven’t done it in a while, sorry!! I’ll try to be better, I’ve just been so busy with life that I haven’t taken the time. This weekend I did do some cooking, and it was good cooking! Yesterday I made this Beef and Barley soup, and it was wonderful. Cheap to throw together and easy, which is a huge plust, I just bought a couple of steaks and chopped them up really small for the meat, I don’t like huge chunks in my soups so I sliced and diced quite a bit. Tossed it all in my ‘ol trusty dutch oven and simmered away!!! I got this recipe from my good friend Lisa, and she’s an AMAZING cook, so it has to be good…Enjoy!
Beef and Barley Soup
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups barley
1/3 cup chopped fresh Italian parsley leaves
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the barley. Cover and continue simmering until the barley is tender. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.