Friday, May 13, 2011

Beef, Bean, & Barley Soup

Prepared May 5, 2011. It was mighty comforting on a cold day in May. A meal in a bowl. Improves with time. Up to a point, like the rest of us.
 

Stock
3 lbs beef marrow bones
2 T canola oil
8 oz white mushrooms, sliced
2 c carrots, cut in large dice
2 c yellow onions, coarsely chopped
2 large cloves of garlic, thinly sliced
1-1/2 oz tomato paste
12 oz skirt steak, flank steak, or beef plate, cut in 1/2 inch dice
3/4 cup dry red wine
Soup
1 14 oz can beef broth
4 c hot water
1/2 c dry navy beans, soaked overnight, drained, and rinsed
1 c ripe tomato, coarsely chopped
2 T mushroom powder
2 bay leaves
1/2 c pearl barley, rinsed and drained
2 T lemon or lime juice
salt and pepper, to taste
Heat a heavy dutch oven over medium heat, add the oil, and the bones. Slowly brown the bones, turning frequently to color all sides. Add the mushrooms, and brown lightly. Add the carrots, and cook until lightly browned. Add the onions and garlic, and cook a few minutes. Make room in the pan, and add the tomato paste. Cook it a few minutes. Mix in the beef, trimmed of fat and membranes, and continue cooking until lightly browned. Add the wine, and cook until almost evaporated. Add the water, broth, tomatoes, beans, and bay leaves. Heat to a fast simmer, cover, and cook 2 hours. Add the barley, cook until tender, remove bay leaves, and finish with citrus juice to brighten the flavor. Correct seasoning and serve. Serves 6.

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