Beef Barley Soup
(Serves 4 to 6)

Throughout history, people have made soup to fight the common cold or other illnesses. During the winter season, soup is just as popular for its way of warming the heart. The featured soup is not canned or store bought. We make a soup from scratch and provide the freshest ingredients. Barley is a key ingredient in this soup. Barley, which come in many forms, is a nutritious cereal grain. It contains dietary fiber and is easier to digest than wheat grains. When cooked, pearl barley, or polished barley, has a chewy, pasta-like consistency. While it is fulfilling, it also provides a great tasting soup.

1-1/2 lbs. boneless beef chuck, cut into 1/2 inch chunks
4 tablespoons of oil
3 carrots, cubed
1 cup of chopped fresh tomatoes
3 celery stalks, cubed
1 onion, chopped
1/2 cup pearl barley
10 cups beef broth or 4 bouillon cubes
1/8 teaspoon ground black pepper
Salt to taste

Pat beef dry with paper towels. Heat the oil in a large pot over medium heat, add beef, and cook over medium-high heat, about 3 to 5 minutes or until well browned on all sides.

With a slotted spoon, transfer beef to a medium bowl. Add the carrots, celery, onion, and barley to the pot and cook over medium-low heat 10 to 12 minutes or until vegetables are browned and tender, stirring occasionally. Return beef with any meat juices left in the bowl. Add in the chopped tomatoes, stir in beef stock, and bring to a boil over high heat. Reduce heat to low and simmer soup uncovered, about 1 hour or until beef is fork-tender, stirring occasionally. Adjust seasonings (salt and pepper) and serve hot.

Beef stock adds flavor to soup and other dishes by providing extra juices. You can make your own beef stock by following the recipe, or you can use bouillon cubes from the supermarket. With those cubes, you must first dissolve them in water using the directions on the package.

Beef stock:
1 1/2 lbs veal or beef shanks and knuckle bones cut into 4 inch lengths
1 cup tomato paste
3 stalks of celery, diced
2 carrots, diced
2 medium Spanish onions, peeled and diced
2 gallons cold water
2 bay leaves
2 tablespoons peppercorn
3 cups red wine

Preheat an oven to 400 degrees. Wash bones and place in a roasting pan and roast for 20 minutes until golden brown. Remove the bones from the pan and place into a stockpot, which you will fill with cold water and place on a high flame. Add the celery, onion, and carrots to the pan from which the bones came and stir with any fat remaining in the pan. Add the tomato paste and roast for 20 minutes in the oven, until the vegetables are caramelized. Add the caramelized vegetables to the simmering stock. Then place the roasting pan over a high flame on the stove, add the wine, and deglaze. This brings out the rest of the juices left in the pan. Add this to the simmering stock and continue simmering for 4 hours, skimming periodically as needed. Strain with a fine cheese cloth and refrigerate.

This recipe can be used for gatherings such as Thanksgiving, Christmas, or any blustery day. The soup is good for the warmth but it’s even better for the taste buds. Enjoy!