Wednesday, November 8, 2017

Dutch Oven Mushroom Beef and Barley Soup

I LOVE Sundays.  I love that I get to sleep in (sort of).  I love that I can make pancakes or scones or muffins for breakfast, not something I can do during the week, and I love hanging out in my pajamas!  I also LOVE Sunday dinner.  Gathering around the table with your loved ones and sharing a good meal has got to be just about one of the best things on earth. 

The last time we got together I got to make a big pot of this warm, hearty soup.  It was the perfect remedy for a cold and blustery day.

Beef and Barley Soup
1 1/2-2 lbs. beef stew meat or chuck roast, cubed
2 Tbsp. olive oil
1/2 Tbsp. butter
3/4 cup onion, finely diced
3/4 cup celery, finely diced
3/4 cup carrots, finely diced
8 oz baby bella mushrooms
2 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. fresh thyme
1/2 cup red cooking wine
4 cups beef bone broth, low-sodium
3-4 cups vegetable broth, low-sodium
2/3 cup barley, rinsed

In a Dutch Oven, heat 1 tablespoon of olive oil over medium-high heat until rippling. Add the onion, carrots and celery.  Reduce heat to medium and saute until onions are soft and translucent. Remove to a bowl and set aside.  Add about a half of a tablespoon of butter and another small drizzle of olive oil to the pan.  Add the mushrooms and saute until soft.  Remove and set aside as well.

Add remaining tablespoon of olive oil and beef cubes and saute until browned on each side.  Add veggies back in, the garlic and fresh thyme.  Saute about a minute, until fragrant.  Add tomato paste and red wine.  Increase heat to high and bring to a boil to scrape up any bits on the bottom of the pan.  Add broth and barley and bring to a boil.  Reduce heat to simmer and cook about 45 minutes.

Taste for seasoning and add salt and pepper as needed.  Serve warm

SOURCE:  Slightly adapted from Mel's Kitchen Cafe

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