Foodie Friday: Beef & Barley Soup.
Foodie Friday!! How cute is that?! At the amazing Q&A event that I attended with Abby and Rebekah last week, I met some amazing new friends! One of them, Lindsay (of Lindsay Fauver Photography!!) does “Foodie Friday” on her blog and I just think it is fantastic. Because I do recipes on here every so often, asked her if I could ‘borrow’ her idea and she was soooo incredibly gracious to say yes! (Her post this week looks totally yummy! Check it out here!) Thanks for the great idea, Lindsay!! I owe ya! :)
This week, I am featuring a recipe I recently discovered and adapted…Beef and Barley Soup! As badly as I want spring to be here, I know there are a few more chilly day and evenings in store for us when this soup would be perfect. Plus, it is so easy, inexpensive, hearty, and HEALTHY to boot! I had seen soup bones at my favorite market stand, Country Meadows Farm, and finally took the plunge to purchase a few and see what I could make of them. The ‘risk’ was SO worth it. Two owners of Country Meadows, Jim and Linda Kreider, are always so helpful, whether it be in cutting a piece of meat to exact specifications, suggesting recipes, etc. In addition, all of their meats (chicken, beef, and pork) are grass-fed, free range, organic, and locally produced right here in Lancaster County. I always feel best feeding my family their meats because I know exactly where it came from. Plus, I always enjoy my chats with them on my weekly trips to market! :)
So these are beef bones. Because you are using the bone along with the meat, you get an amazingly rich broth that cannot be touched by the store-bought variety. Mmmmm!
So now for the final product…
2 – 1 lb. beef bones
1/2 lb carrots diced
2 cloves of garlic, minced
1 medium onion, diced
2 stalks of celery, diced
3 tsp Worcestershire sauce
2 tsp soy sauce
2 1/2 quarts of water
1 small Yukon gold potato, diced in 1 inch cubes (I use whatever variety of potato I happen to have.)
1 cup of pearl barley
1 cup of green peas
Kosher salt and black pepper
1.) Heat 2 tbsp of olive oil in heavy soup pot or Dutch oven until shimmery (I prefer a Dutch oven for this, but a pot works well too!) and place soup bones in to brown, approximately 3 minutes per side. (Stand back, this will splatter!)
2.) When browning is complete, add onion, garlic, Worcestershire sauce, soy sauce, and water to meat.
3.) Bring just to a boil, then simmer at lowest possible heat for 1 1/2 – 2 hours. *Note: if needed, 10 minutes into simmer, skim foam that has collected at the top. I also sometimes cover for the first hour…it seems to speed up the process a bit.
4.) While broth is simmering, heat 2 tbsp olive oil in large skillet and when hot, add in carrots and celery. Sauté until slightly softened, approximately 5 minutes. Set aside.
5.) When the meat is falling-apart tender, lift it out with a slotted spoon and allow it to cool slightly on a cutting board. Pull apart the reserved meat into small chunks with your fingers, including the gelatinous tendon if you wish, and add just the meat back to the soup pot.
6.) Add meat, barley, potato, and sautéed veggies. Bring mixture to a simmer and cover until the barley and meat are tender, 45 to 60 minutes. Stir occasionally, adding more water if consistency becomes too thick.
7.) When the barley and potatoes are tender, add the peas and turn off the heat.
8.) Season to taste with salt and pepper. Garnish wish parsley and Parmesan cheese, if desired. Serve HOT and with crusty bread and butter! (Try this Rosemary Focaccia Recipe I love!)
Recipe Adapted From: NPR
Enjoy and happy FRIDAY!!