March 06, 2008
BEEF AND BARLEY SOUP
BEEF AND BARLEY SOUP Makes 8 servings
1 1/2 lbs. top round, cut into 1/2 in. cubes ( I also use stew meat)
2 qt. water
1 can (35 oz.) tomatoes, undrained
3 beef bouillon cubes ( I use a can of condensed beef broth for a fresher taste)
1/2 tsp. fresh ground pepper
1/2 tsp. leaf thyme, crumbled
1/4 tsp. leaf marjoram, crumbled
5 carrots, peeled and sliced 1/2 in. thick
5 stalks celery, slice 1/2 in. thick
1 onion, coarsely chopped
1 garlic clove, chopped
1/2 lb. sliced mushrooms, opt.
1/2 c. pearl barley
Brown beef in a lg. pot in batches. Really brown it good and let the juices caramelize. This will add lots more flavor to the soup. Add the water to the beef and bring to boiling. Lower heat and simmer for 20 min., or till the meat is almost tender.
Stir in tomatoes with their liquid, breaking up the chunks. I squeeze mine in my hand so they crumble into pieces. Add the bouillon (or beef broth) , pepper, garlic, thyme, and marjoram. Simmer for 1hr. Add the carrots, celery, onion, and mushrooms (if your using). Add barley and cook till veggies are tender and barley is no longer hard and chewy.
I serve this with a grating of fresh Parmesan cheese on top and nice crusty bread and butter.