I recently had an epiphany thanks to my friend Pam over at Sidewalk Shoes. You see, our habit was to have a fairly substantial Sunday night dinner, a throwback to the old days when I was growing up and Sunday night dinners often meant something special. The trouble is Sunday afternoons around here involve a lot of R & R and that means I get lazy and cooking's the last thing on my mind. Enter "Soup Sundays". (Thanks for the idea Pam. It's brilliant!)
Last night's pot of comfort needed to be just that. The Big Guy's sick with a cold and I'm still hacking and snorting my way through October's allergy season so what's better for that than a hearty bowl of hot vegetable laden soup.
This one made great use of the last of the leftover Tri-tip, along with lots of carrots, celery, onion, mushrooms, potatoes and barley. Naturally because I was using pre-cooked meat, I didn't bother with browning it so I "beefed" up the flavor by adding canned consomme and lots of beef stock. Garnished with packaged French fried onions along with Ritz crackers, it was just what the doctor ordered.
Beef and Barley Soup (a JBug’s original)
Note: if you’re using raw rather than pre-cooked beef, round or chuck steak works very well. Cut into half inch cubes and brown very well in oil. Remove from pan and set aside, then continue with recipe.
2 tablespoons olive oil
1 large onion, finely chopped (about 1-1/2 cups)
2 ribs celery, finely chopped
2 carrots, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
Coarse ground black pepper
2 tablespoons flour
1/2 cup dry Marsala wine
2 10 ounce cans beef consommé (undiluted)
4 cups low sodium beef stock
1/2 cup barley
1 pound leftover Tri tip or roast beef cut into half inch cubes (see note above)
1 large Russet potato, peeled and cut into half inch cubes
2 large carrots, peeled and cut into half inch cubes
Salt as required
French fried onions for garnish
Heat oil over medium high heat in a large Dutch oven. Add onion, celery and carrots and cook until vegetables are softened – about 5 minutes. Add garlic, black pepper and flour and cook, stirring constantly for another 3 or 4 minutes. Add Marsala wine and cook, stirring to loosen any bits from the bottom of the pot (1 minute). Add consommé, beef stock, beef and barley. Bring pot to a boil, stirring constantly, then reduce to a slow simmer, cover pot and cook for 1 hour and 15 minutes, stirring occasionally. Add potato and carrots and cook for additional 20 minutes or until they’re just tender. Taste for seasoning and add salt as required. Serve soup garnished with fried onions.
Before I let you go - can you believe how many meals we got out of that fabulous little 2 pound Tri-tip roast? Not only was it good for us, it was good for the budget too. We'll be doing that again for sure!
A year ago - Maple Soy Glazed Salmon