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.

Beef Stew

2 1/2lbs cubed beef

½ cup flour

1 tsp salt

1 tsp pepper

8 tbsp EVOO (4 tbsp into 2 batches)

2 tbsp EVOO

1 Medium Onion – Diced

3 Large Carrots – Diced

3 Ribs Celery – Diced

1 Cup Sliced Crimini Mushrooms

5 Cloves of Garlic – Minced

2 Med. Potatoes- Peeled & Diced

1 Cup Red Wine

¼ Cup Worcestershire Sauce

3 tbsp Grain Mustard

1 cup Green Beans – ½” dice

1 cup Frozen Peas

1 Cup Frozen Corn

4 Cups Beef Broth

1 Cup Water

In a large bowl cover the beef in flour, salt, pepper. Shake off the excess. In a large pot over med/high heat add 4 tbsp EVOO. Add the beef in 2 batches and brown on all sides and then set aside.

Add in another 2 tbsp EVOO and onions.  Cook for 2 minutes then add in carrots, celery, mushrooms, garlic, potatoes and cook for 5 minutes.  Add in red wine, Worcestershire sauce and mustard and cook for 5 minutes

Add in green beans. Cook for about 5 minutes then add in peas and corn.  Cook for 2 minutes then add in beef broth and water.

Simmer for about 20 minutes, adjust seasonings and then serve.

Vegetable Beef Barley Soup

½ Cup Uncooked Barley – Makes about 4 cups cooked

2 Celery Stalks – Finely Diced

2 Carrots – Finely Diced

1 Med. Red Onion – Finely Diced

6 Garlic Cloves – Minced

1 Cup Green Beans – Cut about 1 inch long

1 ½ Cubed Beef for Stew

1 tsp Salt

¾ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

Extra Virgin Olive Oil (EVOO)

2 tbsp Flour

1 Cup Mushrooms – Finely Diced

1 Can Corn – Drained

1 Cup Frozen Peas

6 Cups Beef Stock

In a large ziplock bag, combine beef, salt, pepper, garlic powder and onion powder.  Shake bag until meat is fully coated.  In a large pot over Med/High heat add enough EVOO to coat the bottom and add beef.  May have to do in batched so as to not steam but rather sear the meat on all sides.  Remove meat and set aside.

Add enough EVOO back into the pot to coat the bottom again.  Add in celery, carrots and onion.  Sautee about 5 minutes.  Add in mushrooms and garlic and cook another 5 minutes.  Add the same amounts of salt, pepper, garlic powder and onion powder.

Add in green beans, corn and beef stock.  Bring to a boil and then reduce to a low simmer with lid on but cracked for about 2 hours.  (the goal here is to break down the meat slowly so it falls apart).

While soup is simmering, in a separate pot cook barley in 6 cups of water.  (most directions are ½ cup barley to 6 cups boiling water and cook for about 90 minutes).  I cook mine for only about 1 hour so they don’t turn to mush in the soup.

When soup has been on a low simmer for 2 hours (or until the meat is falling apart), add in barley and peas and simmer for another 15 minutes.  Adjust seasoning to taste if necessary and serve.  Enjoy.

Beef & Bean Chili

Ingredients:
3 ½ lbs Ground Beef
Extra Virgin Olive Oil (EVOO)
1 Onion – Finely Diced
2 Cups Mushrooms – Finely Chopped
2 Jalapenos – Finely Diced
2 Anaheim Chili’s – Diced
5 Garlic Cloves – Minced
1 tsp Cumin
1 tsp Salt
¾ tsp Pepper
2 tbsp Chili Powder
2 Cans Pinto Beans – Drained & Rinsed
1 Can Black Beans – Drained & Rinsed
¼ Cup Balsamic Vinegar
2 tsp Dijon Mustard
1 Can Diced Tomatoes
1 Jar Tomato Sauce

In a large pot over med/high heat, brown the ground beef then with a slotted spoon remove beef and set aside. In same pot, add a little EVOO if you need to and add in onion and mushrooms. Sautee for about 5 minutes then add in the jalapenos and Anaheim chili’s. Sautee another 10 minutes on medium heat. Add in the garlic and sautee another 2 minutes.

Add in the cumin, salt, pepper and chili powder. Stir until coated. Add in beans and the ground beef. Sautee about 2 minutes. Add in the balsamic vinegar and Dijon mustard. Sautee another 2 minutes. Add in the diced tomatoes and tomato sauce. Stir everything together.

Simmer over a low heat with a lid on but slightly cracked for about 2 hours stirring occasionally. Check seasonings and adjust accordingly. Enjoy.