Beef and Barley Soup….OH YEAH!
This last Sunday T and I had the privilege of Brunching at Monarch in Hotel Zaza in Houston. A wonderful place with a wonderful view of fountains and the contemporary Architecture of the Houston Museum of Fine Arts
Imagine the best of beef stew and the added texture of barley combined into a little bowl of wonderful!
- Cooking spray
- 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
- 2 teaspoons canola oil
- 2 cups chopped leek (about 4 medium)
- 2 cups chopped carrot
- 4 garlic cloves, minced
- 6 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 4 bay leaves
- 2 (14-ounce) cans less-sodium beef broth
- 1 cup uncooked pearl barley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.