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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb beef tenderloin roast - cut into 3/4 " cubes
1/4 C olive oil
2 C chopped carrots
1 C celery - chopped
1 C onion - chopped finely
2 T minced garlic - 12 cloves
6 C beef broth
1/2 C tomato puree
1/4 C red cabernet sauvignon
1 T fresh thyme or 1 t dried
1 1/2 t ground coriander
1 t fresh ground pepper
1/2 t salt
1 C quick-cooking barley
1/4 C fresh parsley chopped
2 T fresh basil chopped
Directions:
Directions:
In 4 Qt dutch oven, brown half of the cubes of beef in hot oil over med-hi heat. Remove the meat from the dutch oven. Add remaining meat, carrot, clery, onion and garlic to dutch oven. Cook and stir till meat is brown and onion is tender. Return all meat to dutch oven.

Stir in beef stock, stomato puree, wine, dried thyme, coriander, pepper and salt. Bring to a boil, stir in barley. Reduce heat and simmer, covered, cook 20-25 minutes or till the meat and vegetables are tender. Stir in the parsley, basil and fresh thyme (if using).
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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