Teri asked me last week how the Beef Barley Soup was. Well, it was chili, actually. It was supposed to be Beef Barley, but Tori really really wanted chili, so chili it was, and the beef barley is this week.
It's early, yes, but I'm working today, so supper is already put together and will simmer to deliciousness by the time I get home. The soup is a broth based rather than cream based concoction, but cooking the barley in it all day makes it thick. The starch cooks into the soup and thickens it naturally, perfect for dunking fresh bread or, in the case of tonight's dinner, cheddar biscuits. Yum! Can't wait.
Before Work Beef Barley Soup
1 lb or so or stewing beef, or cubes of leftover roast, steak - whatever you have
1 medium onion cut as large or small as you need to for your kids to eat it
1 tbsp vegetable oil
2 large carrots, peeled and cut into generous chunks
2 stalks celery, chopped fairly fine
1/2 (or so) cup of pearl barley
2 10 ounce cans beef broth, OR 2 1/2 cups water + 3 boullion cubes or 3 tbs beef base
1 can tomatoes
2 cups water
salt, pepper, worchestershire sauce (start with less than you think you'll want, adjust seasoning before serving.)
Turn crockpot to high, add oil, beef and onion. Go have a shower, or start some laundry. Stir beef and onions occasionally. Have a cup of coffee, maybe 1/2 a bagel. Add everything else to the crockpot, give it a stir, turn the crockpot to low. Put your spoon, coffee cup, and bagel plate in the dishwasher, set it to run while you're away. DON'T FORGET to shut off the coffee maker. Leave soup to simmer all day, then adjust salt, pepper and worchester before serving.