Ingredients ;
Roasting vegetable's before adding them to the soup gives them a major flavor boost.
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 to 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1/4 cup olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1 14-5 ounces can beef broth
2 cups water
1 cup dry red wine (optional)
4 medium red or yellow potatoes and or sweet potatoes,(optional) cut into 1 inch chunk's
4 medium carrots and/or parsnips, peeled and cut into 1 inch chunks
1/2 cup regular barley
2 tablespoons snipped fresh parsley
Instructions :
.- In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a dutch oven heat 1 tablespoon of the olive oil over medium heat and half of the meat; cook until browned, stirring occasionally. Removing meat from dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
- Add onion, garlic and thyme to dutch oven. Cook and stir for 3 minutes. Add the broth, stirring to crape up any browned bits from the bottom of the dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered for 1 hour.
-Meanwhile, preheat oven to 375. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon sand and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
- Stir barley into the beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables.
- If desired, stir in fresh parsley.
NOTE: If you don't have a dutch oven you can use a big stock pot.
Roasting vegetable's before adding them to the soup gives them a major flavor boost.
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 to 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1/4 cup olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1 14-5 ounces can beef broth
2 cups water
1 cup dry red wine (optional)
4 medium red or yellow potatoes and or sweet potatoes,(optional) cut into 1 inch chunk's
4 medium carrots and/or parsnips, peeled and cut into 1 inch chunks
1/2 cup regular barley
2 tablespoons snipped fresh parsley
Instructions :
.- In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a dutch oven heat 1 tablespoon of the olive oil over medium heat and half of the meat; cook until browned, stirring occasionally. Removing meat from dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
- Add onion, garlic and thyme to dutch oven. Cook and stir for 3 minutes. Add the broth, stirring to crape up any browned bits from the bottom of the dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered for 1 hour.
-Meanwhile, preheat oven to 375. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon sand and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
- Stir barley into the beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables.
- If desired, stir in fresh parsley.
NOTE: If you don't have a dutch oven you can use a big stock pot.
