Tuesday, June 11, 2024

Bobbi’s Beefy Bean and Barley Soup



· 1 1/2 pounds beef stew meat (preferably chuck), trimmed and cut into 1/2-inch pieces

· Salt and pepper

· 2 tablespoons vegetable oil

· 1 1/2 pounds beef marrowbones

· 2 onions, chopped fine

· 2 celery ribs, chopped fine

· 4 carrots, peeled and cut into 1/4-inch slices

· 6 garlic cloves, minced

· 2 tablespoons all-purpose flour

· 8 cups low-sodium beef broth

· 4 cups water

· 1 cup dried white beans, rinsed and picked over

· 1 cup pearl barley



1. Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, cook the beef and bones until well browned, about 8 minutes. Transfer to a paper-towel-lines plate.

2. Add the onions, celery, carrots, and garlic to the now-empty pot and cook until softened, about 8 minutes. Add the flour and cook until it begins to brown, about 1 minute. Stir in the broth, water, beans, and beef and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the beans begin to soften, about 1 hour.

3. Add the barley and continue to cook, covered, until the barley, beans, and beef are fully tender, about 1 hour. Season to taste with salt and pepper. Serve. (The soup can be refrigerated for up to 3 days or frozen for up to 2 months. Thin with water as necessary before reheating.)


From: America’s Best Lost Recipes: 121 Kitchen-Tested Heirloom Recipes Too Good to Forget

By: America’s Test Kitchen


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