Here's what I made tonight. I think you could probably whip it up in less than 30 minutes and let cook for a bit. Ingredients halved since I made enough for my wife and I for two days-you can half them again if you don't want leftovers but I strongly suggest you make it all since it tastes FUCK AWESOME the second day after sitting a day in the fridge and then reheated.
Beef and Barley Soup w/ Vegetables:
Ingredients:
- .70-.75 lb. stew beef or a .75 steak cut into chunks. The precut chunks are just easier and don't require any fuss, you can just toss them into the pot and be done with it.
- 1 medium onion, sliced but not chopped.
- 1 14oz can stewed tomatoes
- 3 cups beef broth
- 1 rib celery, halfed lengthwise and chopped.
- 2 carrots, sliced into thin rounds.
- 2/3 cup of any red wine you have lying around.
- 1/3 cup of whole pearl barley
- 1 tbsp olive oil
- 4 oz. mushrooms ( 1/2 a carton, use precleaned to save time)
- a bay leaves, thyme if you like it
- salt and pepper to taste
Heat olive oil in soup pot over medium heat. Put in onion, carrots, mushrooms, and celery into the pot and let simmer for a six or seven minutes. Throw in beef and stir until beef is brown and vegetables are getting soft.
Add in wine, tomatoes (with liquid), bay leaf and beef broth. Heat until just boiling, add barley to soup, and then lower down temperature just enough to get a vigorous simmer. Let run for a good 35-45 minutes or until the barley is soft as you like it. Serve and enjoy-no real need for a side since you have the barley.
If that doesn't sound good I have a Cincinnati Chili recipe that's to die for that I've been eyeing that I can post.
