Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 13 2020
Long...(but worth it) Cooks - Braised Beef Barley Veggie Soup
image from thecozyapron.com
Braised Beef
One 3 pound beef bottom round (chuck or arm roast works too)
2 tbs olive oil
salt and black pepper
one 12 ounce beer
For the Soup
6 cups beef stock (low sodium if you can)
3 bay leafs
2 tbs tomato paste
1 cup dry wed wine
2 carrots, choppped
3 ribs celery (chopped)
1 large sweet onion, chopped
2 cloves minced garlic
1 tbs other seasonings (rosemary, steak seasoning, thyme, etc)
1 pound green beans (cut into 1 inch pieces)
2 cups other veggies (corn, peas, lima beans, etc)
1 cup instant barley
Brown the beef in an enameled cast iron pot (with a heavy lid) in a little olive oil until well browned on all sides. Add the beer to the pot and cover. Simmer for 2 1/2 hours. Remove the beef and cool. Add seasonings and the stock. If you use low sodium stock, you may need to add some salt. If using "regular" stock, DO NOT add more salt. There's plenty in the stock.
Add the wine and the tomoato paste. Bring to a boil. Once it comes to a boil, strain through some cheesecloth or a fine stainer. Return the stock to the pot.
Chop the cooled meet into bite sized pieces. Return to the pot. Cover and simmer for 1 hour.
Add the raw veggies and simmer for an additional 30 minutes.
Add the barley and cook for an additional 15 minutes.
Ladle into a bowl and serve.