Saturday, July 20 2024

Barley and beef soup is an ancient dish, originating in the peasant tradition, very simple and tasty.

Grains, meat and vegetables come together to create a unique dish, ideal to enjoy on cold winter days!


Let’s see together how to make it.

 

 

 

 

SERVINGS:4-6

INGREDIENTS:

  • 2 tbsp of extra virgin olive oil

  • 1 tbsp of butter

  • 2 pounds of boneless beef chuck roast, trimmed and cut into 1 inch pieces.

  • 1 large yellow onion, diced

  • 2 carrots, peeled and diced

  • 2 stalks of celery, diced

  • 2 cloves of garlic

  • 1 large white potato, peeled and diced

  • 1/2 cup red wine

  • 2  cans of diced tomatoes (15 oz x 2)

  • 1 can of peas, drained

  • 4 cups of beef broth

  • 1 cup of water

  • 1/2 cup of barley

  • 1 tbsp of fresh thyme or 1/2 Tbls of dried

  • 1/4 cup of fresh Italian flat leaf parsley

  • 2 bay leaves

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper 

    PREPARATION

     

  • Heat the oil and butter in a large frying pan.

  • Add the beef and sauté for 2 to 3 minutes.

  • Stir in the onions, carrots, celery, garlic and potato and cook for 2 to 3 minutes more.

  • Deglaze the pan with the red wine.

  • Place all the ingredients into a crock pot.

  • Add the tomatoes, peas, beef broth, water, barley, thyme, parsley and bay leaves.

  • Season with salt and pepper and cook on high for 3 to 4 hours or until all the meat is nice and tender.

  • Remove the bay leaves and serve with the Italian bread.

Facebook Comments Box
Previous

PIGNOLI COOKIES (BISCOTTI AI PINOLI)

Next

EGGPLANT PARMIGIANA: THE DELICIOUS ITALIAN RECIPE

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also