In this month of January 2016, it seems that just about everyone in the country, from coast to coast, is experiencing unusually cold weather. A few days ago, it snowed, and my entire neighborhood looked like a winter wonderland … and I live in the southern Arizona desert!
For many of us, there is something quite satisfying about a pot of soup simmering on the stove. Nourishing and comforting, what’s not to love about a great-tasting bowl of soup. This hearty beef and barley recipe is a meal-in-itself and paired with mozzarella biscuits is sure to warm you inside and out.
Barley is a wonderfully versatile grain with a nut-like flavor and a chewy texture. A cereal grain (member of the grass family), barley is a very good source of dietary fiber, manganese, which aids in the absorption of calcium and selenium, a necessary nutrient for immune function.
- 1 1/2 pounds beef chuck roast
- 1 tablespoon extra-virgin olive oil (Medium)
- 1 cup onion, chopped
- 1 garlic clove, minced
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 4 cups beef broth
- 2 cups water
- 1 teaspoon dried rosemary or 3 fresh sprigs
- 1 can (6-ounce) tomato paste, plus 2 cans water
- 3/4 cup quick-cooking barley
- 1 teaspoon coarse salt
- Trim excess fat from meat and cut into 1/2-inch cubes.
- Using a large pot, Heat the of olive oil over medium-high heat and cook the meat until brown, about 4-5 minutes. Season with salt and pepper. Add the onion and cook 2-3 minutes before adding the garlic.
- Stir in the carrots and celery. Add the beef broth, water and rosemary and then bring to a boil. Reduce the heat, cover and cook 1 hour until the meat and vegetables are tender.
- If fresh rosemary was used, remove the naked sprigs and discard.
- Stir in the tomato paste, fill the can with water (twice) and add to the pot with the barley and the salt. Bring back to a boil; reduce heat, cover and simmer 10-15 minutes until barley is done. Season with salt and pepper to your taste.
- Serve with bruschette or mozzarella biscuits.