Recipes...Homemade Beef Barley Soup yummy

PREP TIME: 20 minutes cook dinner TIME: 2 hours general TIME: 2 hours 20 minutes YIELD: 6 servings class: Entree, Soup

elements

FOR THE pork inventory:

2-three tablespoons canola oil

four pounds bone-in red meat chuck, cut into 3-four pieces

1 onion, cut in half of

� cup dry crimson wine

1 teaspoon salt

FOR THE SOUP:

2 tablespoons canola oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

12 ounces mushrooms, wiped clean and sliced

� cup canned tomatoes, diced

� teaspoon dried thyme

1 bay leaf

Shredded meat from chuck roast, apparent fats removed

Salt and freshly floor black pepper, to taste

half cup pearl barley

homemade pork inventory

2 cups shredded cooked beef (from the chuck used for inventory)

Chopped clean parsley or thyme for garnish

instructions

FOR THE red meat inventory:

warmth oil in a big Dutch oven over medium-excessive warmness. running in batches if wanted, brown the beef and onion on all facets. Set the browned meat and onions aside.

upload the red wine to the pot and prepare dinner, using a spoon or spatula to scrape up browned bits from the lowest of the pot, until wine reduces a piece.

go back the meat and onions to the pot, lessen the warmth to low, cover the pot and cook till they sweat and release half-3/4 cup juices. add 2 quarts of water and the salt and convey to a simmer. reduce the heat to low, and permit to simmer very lightly, with the lid in part off. Simmer until meat is soft, approximately 2 hours.

strain broth and discard onions. do away with meat and set apart to cool.

permit the stock cool, then pressure again and pour into a fats separator. let stand and pour off stock and discard fats. as a substitute, skim the fat off the pinnacle of the inventory. I elected to also sit back the inventory in a single day and put off the small amount of congealed fat closing.

Shred meat, casting off extra fat. Reserve at the least 2 cups for the soup.

To make the soup, upload oil to a large Dutch oven over medium-high warmth. add the chopped onions, carrots and celery and prepare dinner till they begin to soften. upload the mushrooms and cook till they soften and any liquid launched evaporates.

add the tomatoes, thyme, bay leaf, pork stock, shredded red meat and barley to the pot, carry to a boil, then lessen the warmth and simmer until the barley is gentle, about 45-50 mins. taste and season with salt and pepper if wanted.

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