Labadie Recipe Database

Name Beef and Barley Soup Number of People 6 List of Ingredients 2 Tablespoons EVOO 1 pound 'London Broil,' cut into 3/4 inch cubes Course salt and freshly ground pepper 1 large onion, chopped 1 medium carrot, chopped 8 ounces cremini mushrooms, trimmed and thinly sliced 2 Tablespoons minced garlic (from 4 cloves) 2 Tablespoons tomato paste 3/4 cup dry red wine 4 cups chicken stock 3 cups water 3/4 cup hulled or pearl barley, rinsed and drained 1/4 cup coarsely chopped flat-leaf parsley Garnish: grated fresh horseradish Description 1. Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon. 2. Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt. 3. Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from the bottom using a wooden spoon. Cook until reduced by half, about 5 minutes. 4. Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour. 5. Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide among 6 bowls, and garnish with horseradish. Time 4 hours Total Difficulty (1-5) 1 Notes All barley is high in fiber, but hulled barley is the most nutrient dense. If you make the soup with pearl barley, use 2 cups of water in step 4 and cook, covered, for 10 minutes in step 5. Also, more vegetables could be added. The beef could also be removed to make it vegetarian. Image