Saturday, November 19, 2011

hearty beef barley soup

I have been sick all week. :(  This cold just won't go away.  There's nothing better than a piping hot bowl of homemade soup when you're sick.  I have had soup about every day this week!  Last weekend my sister made a delicious butternut squash soup.  This week my friend gave me some chicken dumpling soup - and is some hearty beef barley soup to warm your heart and soul!

Beef Barley Soup 
2 lbs. stew beef (chuck roast)
4-5 celery ribs
1 medium white onion
5 carrots
4 cloves garlic
1/3 cup snipped parsley
1-2 TBS Rosemary
1 cup Marsala (or red) Wine
2 quarts beef stock
1 cup pearled barley
3-4 TBS Vegetable Oil

Slice the celery, onion and carrots. Crush the garlic and remove the peel. Snip the herbs.  In a large, heavy stockpot, heat the oil over medium-high heat.  Add the beef and season with salt and pepper.  Cook, stirring occasionally, until it’s nice and brown. Add the onion, garlic and herbs and cook for a few more minutes, until the onion softens and begins to brown. 

Pour in the wine and stir.  Reduce the heat to medium low and simmer until the wine is reduced by about half.  Stir in the carrots and celery then add the stock, enough to just cover the entire mixture.

Bring it to a nice low simmer and let it cook for about 45 minutes to an hour.  Add a little more stock if needed to cover the whole mixture and stir in the barley.  Cook at a low boil for another 45 minutes, or until the barley is tender.  Let it sit for a few minutes before dishing it up.  Garnish with a little parsley if you like.  Enjoy!

 Source: adapted from our life in the kitchen

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