I've been slacking at updating this sad little blog, mostly because I hate taking pictures. However I enjoy having a compilation of my hard work and an easily accessible site to send to my friends and family.
I decided it was time to use up the carrots and celery in my fridge that have been begging me to be put to use. Since I still have pots of chicken noodle in my freezer I figured why not beef barley! My Grandmother was an expert at beef barley soup, it was always slightly creamy and full of flavor. I remember sitting in my chair and eating it with my special spoon (her sugar spoon).
Today I'm starting the process of writing down my attempts, maybe eventually I'll get it just right!
Here's today's attempt:
- 1 tbs olive oil
- 2 slices of bacon
- ~1/2 yellow onion- chopped
- 4-5 cloves of garlic grated
- ~2 lbs of beef round cubes- didn't have marrow pieces
- 5-6 carrots- sliced about 1 cup
- 5 stalks of celery- also slices about 1 cup
- 2-3 bay leaves
- Salt
- Pepper
- Thyme
- 1 cup of barley
- 3 1/2 cups of water- or beef stock(didn't have any)
*Optional- Slow cooker
One. Wash and cut your carrots and celery into bite size slices. Slice your onion and grate the cloves of garlic.
Two. Using a large pot add olive oil and bacon slices. Cooking at medium let the bacon start to cook up, once it starts to sizzle add the onion and cook until slightly golden. Remove and place into slow cooker, leaving bacon slices inside your pot.
Three. Next add your garlic cloves and your beef, salt, pepper, thyme. Cook until beef is browned on all sides. If needed add a little water to remove the bits at the bottom of the pan. Once cooked turn off heat.
Four. Add your carrots, meat, celery, barley, water, bay leaves and extra salt, pepper and thyme.
Five. Cook on high for 6 hours, mixing occasionally to move the barley and vegetables around. Check to make sure there is enough broth, add more water if needed.
This soup can be made without a slow cooker, simply add all the ingredients to the pot you cooked the meat in and simmer the soup for at least 1 hour. Once barley is cooked, soup will be ready. I prefer the slow cooker because the meat becomes more tender with time.
Update: Soup was definitely creamy, bacon flavor was slightly overpowering, next time look for marrow pieces, maybe even oxtail.
