Thursday, 18 October 2012

Beef Barley Soup

  • 2 Tbsp. extra virgin olive oil
  • 1 lb stewing beef,
  • 2 med carrot, grated
  • 1 med onion, minced
  • 10 x cloves roasted garlic, minced
  • 1/2 c. red wine OR
  • 1/2 c cider with 1 Tbsp cider vinegar
  • 796 ml can tomatoes
  • 6 c. Beef or vegetable stock
  • 1/2 c. barley
  • 1 teaspoon dried thyme
  • 1 Tbsp. Worcestershire sauce (optional)
  • 1 Tbsp. horseradish
  • 1/2 tsp salt
  • 1/2 tsp black pepper 

1.     Roast garlic by cutting the top ½ inch off a head of garlic. Wrap it in foil and bake in a 350 degree oven for 20 minutes. When cool, you can squeeze the roast garlic out of the skins.
2.     In a large soup pot, heat the oil. Add in the beef, carrots and onion; saut√©/fry for 4 min or until beef is browned.
3.     Add the roasted garlic and wine (or cider/cider vinegar mix) and continue cooking for  2 to 3 min.
4.     Add in the tomatoes and their juice, stock, barley,  thyme, Worcestershire sauce, horseradish, salt and black pepper.
5.     Bring to a boil; reduce heat and simmer another 40 minutes or until  the barley is tender.

Serves 6.

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