Tuesday, November 19, 2013

Vegetable Beef Barley Soup

2 Cups Barley – Cooked
2 Tbsp EVOO
½ Pound Beef Chuck – Diced
1 Tsp Salt
½ Tsp Pepper
2 Tbsp Bacon Fat
1 Med. Onion – Diced
3 Carrots – Diced
1 Cup Cremini Mushrooms – Sliced
2 Celery Ribs – Diced
3 Cloves Garlic – Diced
3 Med. Potatoes – Peeled, Diced
1 Cup Green Beans – ½” Cut
¼ Cup Ketchup
½ Tbsp Mustard
½ Cup Marsalla Wine
¼ Tsp Fresh Rosemary – Finely chopped
4 Cups Beef Stock
4 tbsp Flour

Cook barley according to instructions – usually 45 minutes.  Set aside.  In a med-large pot add 2 tbsp EVOO over med-high heat.  Add the beef, salt & pepper and brown on all sides.  Set aside. 

Add bacon fat, onion, carrots, mushrooms.  Cook about 5-7 minutes.  Add in celery, garlic, and potatoes.  Cook another 5 minutes.  Add in green beans, ketchup, mustard.  Cook another 5 minutes.  Add in Marsalla wine to deglaze and cook about 5 minutes. 

Add back in beef, rosemary and beef stock.  Simmer about 2 hours with a lid slightly cracked.  Add in flour to thicken and cook about another 15 minutes.  Adjust seasoning to taste.  Serve with garlic bread to sop up the gravy.

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