Рецепт Beef Barley Soup
Beef Barley Soup
Ingredients
- 450 g (1 lb) Striploin or Ribeye Steak, trimmed excess fat, cubed (about 1 ½-inch pieces)
- 1 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 Large Yellow Onion, diced
- 2 Cloves Garlic, chopped
- 1 Pack (200g) Crimini Mushrooms, quartered
- 2 Carrots, peeled and diced
- 3 Ribs Celery, diced
- 2 Medium Potatoes, diced
- 1 Bay Leaf
- ½ Cup Barley
- 6 to 7 Cups of Beef Stock
- Flat Leaf Parsley, chopped
- Sea Salt
- Freshly Ground Black Pepper
Method
Heat the olive oil in a stockpot over high heat. Brown the beef cubed in batches, and set aside.
Reduce the heat to medium-high and melt the butter. Add the onion and garlic, and stirring frequently until it is golden brown. Mix in the mushroom, carrot, celery, potatoes, bay leaf, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 10 to 12 minutes. Then add the beef and 6 cups of beef stock and the barley.
Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 1-½ hours. Remove the bay leaf and thin the soup with beef stock, if necessary. Season the soup with salt and pepper and serve warm with some chopped parsley.