Beef Barley & Bean Soup

This is flu season, but unfortunately not the flu we are used to. As you hunker down, you may need a good soup.

Try this hearty number. It will warm you through and through and really stick to your ribs.

1 lb chuck beef, cut into 1/4-inch cubes

2 carrots, finely diced

2 stalks celery, finely diced

1 sweet yellow onion, finely diced

2 cloves garlic, minced

2 Tbsp fresh rosemary, minced

1 can petite diced tomatoes, drained, liquid reserved

1 can small red beans, undrained

1/2 cup pearl barley

1 quart beef broth

2 cups water

1 Golden Potato, finely diced

One large purple turnip, finely diced

2 tsp salt

Fresh ground pepper

Dash crushed red pepper flakes, to taste

1/4 cup peas

Heat a dash of olive oil in a large Dutch oven. Add the celery carrots and onion and sauté for about 8 to 10 minutes, until the veggies Are softened and sweetened. Add the garlic and the rosemary and cook for another 2 to 3 minutes.

Remove veggies to a bowl. Add a dash more olive oil to the Dutch oven. Add beef and brown well. Remove beef to the bowl with the veggies. Now add a dash more olive oil to the Dutch oven and add the drained tomatoes. Turn the heat up high and cook the tomatoes for about 3 to 5 minutes until they darken and become nice and aromatic.

Return the meat and veggies to the Dutch oven. Add the reserved tomato liquid and the beef broth along with the water. Season with the salt and pepper to taste and bring the mixture to a gentle boil. Stir well and reduce to a simmer. Cover and cook 20 minutes.

Now add the potatoes and the turnip and return to a gentle boil. Reduce heat to a simmer and cook for another 20 minutes. Add the peas And heat through.

Serve 6-8.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog