About Us saturday chef recipe

Beef & Barley Soup

Original date aired: October 23rd, 2010

Overview

This hearty soup will warm you up during the cold days ahead.


Ingredients

The MEEZ

  • 1/4 cup butter
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1 clove garlic, minced
  • 5 cups beef stock
  • 1/2 cup pearl barley
  • 1 1/2 Tbsp fresh thyme, chopped
  • 1 lb roast beef, cooked and cut into 1/2 inch pieces
  • 1 Tbsp soy sauce
  • 1/2 tsp fresh ground pepper
  • salt to taste

Directions

The Method

  1. Melt butter in a heavy large pot over medium heat.
  2. Add the onions and cook slowly for about 10 minutes, covered (allow them to 'sweat').
  3. Add the celery and carrots and sauté for a further 10 minutes.
  4. Add the garlic and sauté for about minute.
  5. Add the beef stock and bring it to a boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Add barley & thyme and simmer until the barley is tender, stirring occasionally (about 35 minutes).
  8. Add beef to the soup and simmer until just heated, about 10 minutes.
  9. Season to taste with soy sauce, salt and pepper.

Bon Appétit!

For questions about this recipe, please email chefjudwood@meezcuisine.com.

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