Beef, Vegetable and Barley Broth
Whilst we were living in California, I used to have a Beef, Vegetable, and Barley Broth at a local restaurant, it was a superb heartening homemade dishful of happiness, and this recipe is my adaptation, the closest I could get to the real thing.
Serve it with warm crusty bread and this is a perfect lunch or supper dish.
Yield: 10 Ready in 45 minutes
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|300 gramsMinced Beef; extra lean|
|4 Carrots; finely chopped|
|1/2 cupCelery; diced|
|3/4 cupLeek; finely chopped|
|3/4 cupOnion; finely chopped|
|1 teaspoonFresh Thyme Leaves|
|2 clovesGarlic; minced|
|1 400-gram CanChopped Tomatoes|
|2 3/4 litersBeef Stock; (we sometimes use the jellied stockpots by Knorr)|
|150 gramsPot Barley; (we use the whole grain barley by natures harvest)|
|90 gramsDried Soup Mix; (we use Sainsbury?s country soup mix it?s a mixture of peas, bar|
|1/2 teaspoonBlack Pepper; freshly ground|
Beef, Vegetable and Barley Broth Preparation
Soak the barley for 4 hours then drain if using stock cubes or stockpots the make a stock from them with 5 pints of hot water.
Brown the ground/minced beef along with the garlic, onions, carrots, celery, leeks and thyme leaves, add to the pan with the barley and soup mix, cover with the stock add the tomatoes and juice and bring to a boil, then simmer for 30 to 45 minutes, until all is tender.
Season to taste and serve.
Serve and Enjoy
Pot barley is different from pearl barley this is the whole grain is a good source of protein, fibre and niacin (vitamin B3), as well as the trace minerals calcium, magnesium, phosphorus and potassium. It wants soaking overnight or for at least eight hours, just cover with boiling water, and leave to soak drain the following day. The soaking makes the barley more eatable and cuts down the cooking time.
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