Sunday, November 04, 2007
Beef and Barley Soup
I have tried for the past couple of winters here in South Brazil to make soup once a week. I've gathered quite a few good recipes during these months of May-September. The problem is that I forget to post them during the US winter, December-February, when my readers are interested in making soup. I want to use this month as an opportunity to remember to post those recipes.
We just love this Beef and Barley Soup recipe. I use a cut of meat here called "musculo" (which I think is called "heel of round" in English. It just falls apart in the crock pot. But you can substitute any roast you like.
1 1/2 - 3 pounds beef heel of round
4 cups water
4 cubes beef bouillon cube
1/4 cup barley
1/4 cup wheat berries
1 bay leaf
3 carrots, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
1 tablespoon white sugar
1/4 teaspoon cayenne pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
Put beef in bottom of crock pot. Add water and bouillon. Cook on high 3-4 hours. Add barley, wheat berries, and bay leaf and cook for another hour.
Let mixture cool some. Remove bay leaf and chop meat into small pieces, removing connective tissue.
In large stockpot, Saute carrots and onion in a little oil until the onion is done (translucent). Boil liquid and grains from crockpot, carrots and onion for about 20 minutes. Add frozen mixed vegetables and beef mixture and boil until vegetables are tender, adding more water if necessary.
Add sugar, cayenne pepper, and tomatoes and boil another 10 minutes. Season with salt and pepper to taste (I use 1 1/4 teaspoon salt and 1/4 teaspoon pepper).
I serve this with a homemade whole wheat bread, butter and honey.
NOTE: I should say the photo isn't mine, but mine generally looks like this.