This weekend, we packed up our cross country skis, backpacks, pack sled, and Abby and skied into our camp. Camp is lovely, quiet and rustic with an enormous old cook-stove (circa 1890) and a wood burning stove to keep everything nice and toasty late at night. Since we were only going in for one night, I made a pot of beef barley soup on Friday afternoon, and packed enough for two in a quart sized mason jar, reinforced with a little bit of masking tape to ensure it didn’t leak into anyone’s belongings.
When I initially cobbled together this recipe, I wasn’t sure it would be anything great, so I didn’t take any pictures. However, after discovering it to be both hearty and delicious, I’ve decided to post it here. Please forgive the lack of photos!
Beef Barley Soup
1 T olive oil
1 lb. London Broil, trimmed of fat and cut into small cubes
1/4 c. good red wine (I used a fruity Pinot Noir to deglaze the pan. If you don’t drink wine, you could do the same with a bit of cider vinegar mixed with stock).
1 medium yellow onion
2 large carrots, diced
1 rib celery, diced
1 green pepper, chopped (I used some that I frozen from last summer’s garden)
1 – 14 oz. can diced tomatoes (or 2 large, fresh if you have them!)
1/2 c. frozen or canned corn kernels
1 t salt
1/2 t pepper
1 t basil
1/2 c. pearl barley
1 bay leaf
4 – 6 cups beef stock or broth (enough to cover everything in the crock pot)
1. In a large saute pan, heat the olive oil over medium high heat and brown the London Broil. I use this cut of meat because it is inexpensive and cooks down to a delightful softness. When meat is brown, de-glaze the pan with the red wine and set aside until you’re ready to add it to the crock pot. You may add a bit of broth, too, if the mixture gets too thick or starts to stick again.
2. Meanwhile, combine vegetables in the bottom of your Crockpot. I used our smaller 2.5 quart pot for this, but you could use a larger model (and this recipe can easily be doubled!).
3. Rinse uncooked barley under cold water and add to vegetables.
4. Add salt, pepper, basil, and bay leaf.
5. Add browned beef.
6. Pour in stock until it covers the vegetables, beef and barley completely. Give a good stir, put the Crockpot lid in place and cook on high for 6 hours (or low for 10 hours).
Serve with fresh bread.
This post is linked up to Easy Natural Food’s Sunday Soup Carnival. Stop on over there for some other delicious soup-related recipes!