Skip to main content

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

Popular posts from this blog

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...

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...