Beef with Barley Soup
Cook Time: 3 hours 30 minutes
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 whole large onion, medium diced
- 2 cloves minced garlic
- 2 whole carrots, smaller ends cut into rounds, larger ends diced
- 2 whole potatoes, large dice
- 1-½ teaspoon seasoning salt
- 1 teaspoon sea salt (or to taste)
- Ground black pepper to taste
- 6 cups beef stock
- 2 cups water or as needed
- ½ cups pearl barley
- ½ teaspoons thyme
- 1 whole bay leaf
- 1 can (14.5 oz.) diced tomatoes
- Heat a large stock pot over medium high heat. Add the olive oil.
- Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.
- Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.
- Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving. Makes 8 servings.
Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
Total Recipe Time: 3 hours
- 1 boneless beef chuck shoulder roast (3 to 3-1/2 pounds)
- 2 teaspoons olive oil
- 1-3/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 cup chopped onion
- 2 teaspoons chopped fresh thyme
- 1 cup ready-to-serve beef broth
- 3/4 cup apple cider
- 3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
- 4 cloves garlic, peeled
- 2 tablespoons maple syrup
- 1 teaspoon minced fresh ginger
- 2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water
- Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
- Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
- Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
- Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
- Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
- Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Cook's Tip: Fresh apple cider is sold filtered and unfiltered. Filtered cider looks clear and is lighter in color than unfiltered cider, which is deep brown and cloudy due to apple pulp particles. Unlike apple juice, fresh cider is perishable and must be refrigerated before opening. Always purchase pasteurized cider. Sweet potatoes may also be mashed using a food processor To easily skim fat from cooking liquids, use a fat or gravy separator. The spout on this special pitcher is positioned at the bottom so as fat rises to the surface the liquid below can be poured off separately.