Wednesday, February 8, 2012

Beef Barley Soup with mushrooms

Beef - needs more, cook at a higher temp for crispier
seasoning needs more, needs to go in sooner.
carrots - need to go in later
onions and garlic - needs to be chopped finer
barley - needs more, do not rinse, starch thickens

Oh it is tasty but this is a work in progress. The first time was delicious but had too much barley an became a barley dish in beef sauce. They absorbed all the broth.

Beef 1 - 1.5 lbs leftover or uncooked cheap meat
4 qts broth
3-4 large carrots - sliced coarsley
2 sm onions copped FINE
2 cloves garlic
1 Cup pearled Barley
8 oz pack of fresh button mushrooms, quartered
1-2 tsp penzeys bouquet garni
4 tbs olive oil divided
1/4 cup red wine

heat 1/2 oil
sear and brown beef on all sides on high heat, remove, and set aside 5 min
add remaining oil and spices and saute onions 10 min
add garlic sautee 2 min
deglaze pot with wine
add beef, broth, carrots, barley then bring to boil open, cover and simmer 20 min
add mushrooms, simmer 20 minutes.