Beef and Barley Soup from the Careless Cook

 

Beef and Barley Soup from the Careless Cook

 

As my three faithful readers know, I do not make difficult recipes.  It’s a confession that while I like to cook, I’m an impatient eater.  So, if a recipe is difficult, I make it simple.  If I don’t have the exact ingredients, I unapologetically grab something similar.  That’s especially true of herbs.  Hey, I have a small, polite herb garden … ok, it’s not a REAL half acre garden, just a few pots of the standard perennials. But, moving past herbs, I may also grab whatever my careless eyes spy in the refrig or the pantry. Example: Going to make black bean soup, but don’t have black beans?  No prob!  Pinto beans work and I have two cans.  Call me a rule breaker, or just a Careless Cook! 

 

And with measurements I frequently use the T-LAR method, That Looks About Right.

 

I look at a recipe as a good place to start.  Where it ends is up to you.  Hey, you’re the chef!  Make it like you want it! If the diners don’t like it, meal’s over!

 

In the case of my barley soup, I added sausage to the mix because it seemed like a good idea, and besides a half-pound was left over from a previous recipe.  

 

Enough blather. Time to don that apron, pour yourself a proper goblet of a nice, polite red wine and let’s get cooking your very own delicious Beef and Barley Soup!

 

Beef and Barley Soup 

 

Ingredients (you’ll need both a skillet and a large cooking pot)

 

1 pound lean ground beef (90 to 93% lean)

½ pound Jimmy Dean Sausage (Hot, or Natural, or Original)

3-4 peeled and chopped carrots

1 large sweet onion, large dice

3 large ribs of celery, chopped

3 tablespoons tomato paste (It’s why I buy tomato paste in a tube.  Seldom does a recipe call for a whole can.)

4 cloves of garlic, peeled and chopped

2 (24 oz) cartons of beef broth

3 tablespoons soy sauce 

3 tablespoons Worcestershire sauce

3 generous sprigs of fresh rosemary, or a heaping tablespoon of dried

3-4 generous sprigs of fresh thyme, or a heaping tablespoon of dried

1-2 cups of pearl barley (use one cup for soupy, or two for very thick)

salt and pepper to taste

 

Note: I don’t strip the leaves off herbs when I use them in soup or stew.  I wash them and toss them in, stems and all.  The leaves cook off and I can pluck out the stems easily before serving.

Puttin’ It Together

 

Fry the sausage in a skillet, breaking up the meat as you cook, then drain and reserve.  Do the same with the lean ground beef, but add a little olive oil, and when it’s finished cooking, don’t drain it.

 

In the large pot, add a splash of olive oil and toss in all the chopped vegetables.  Cook and stir for about 3 minutes.

 

Add the tomato paste, stir and cook a minute or two.

 

Add beef broth and everything but the barley, to the pot and bring to a simmer.  When it simmers, stir in the barley. (you can always add more barley later)

Cover the pot and reduce heat to low.  Cook about 45 minutes or until the barley is tender.  Consider barley a tough version of rice, so it needs to cook longer.

 

I served my thick soup in bowls, accompanied with chunks of warmed baguettes and refills of that polite red wine.   Salut!  Prost! Cheers!

 

Your guests may not talk much, but you’ll know they love it by the rude slurping and sipping. Several of my guests required bibs, but I did get these heathens to use spoons; apparently a novelty for some.  Guess I should have passed out straws for the wine.

 

Ground Beef and Barley Soup

Ground Beef and Barley Soup

I admit I’m a soup lover and also a man with a cooking problem.  The days I don’t cook, or don’t bake, linger on.  I walk into the kitchen for a morning coffee and wonder if I should bake bread, or pickle some vegetables, or try my hand at making sauerkraut.  If I don’t immediately come up with something, it troubles me.  I add Cognac to my morning cup.

By the way, Kraut means cabbage in German, and in World War II it became the derogatory term for the enemy.  Once in the long ago, I sat, sipping a 7 & 7 in the expansive bar of an officer’s club in Germany.  There was a mix of Germans and Americans and two young German ladies had joined our table. When I use the word young to describe women who choose be in my company, you know damn well it was long ago.  

I looked around and murmured, “It’s crowded in here.”

One of the ladies whispered, “I heard what you called us.  It wasn’t nice.”

I had to quickly explain the difference in English between Crowd and Kraut.  Not sure she believed me.  Now I don’t care.  I’m not young anymore.  But, then neither is she.  End game.  Nil, nil.

But, let’s get back to a great yesterday when I DID cook and this time it was a glorious ground beef and barley soup. Yes, I started with a recipe, which to me is only a mild suggestion that needs to be expanded upon, diddled with, made to conform to my taste buds.  So the following is my recipe, as are all the recipes you find on my blog, unless it was a concoction made by my significant other and then I do her the courtesy of mentioning her by name, Spouse.

Ground Beef and Barley Soup Chez Stroud

A slosh of olive oil (I used the oil from the Italian syle dried tomato jar)

1 lb grass fed ground beef (85% lean)

3 celery stalks, diced

1 large sweet onion, diced

4 cloves garlic, peeled and sliced

3 green onions, sliced thinly (save some to top the soup when serving)

1 large handful baby carrots, sliced, or use large carrots and chop them well

1 can (15 oz) fired roasted tomatoes

2 heaping tablespoons of oil cured, Italian style dried tomatoes, chopped

7 cups of beef stock, plus more beef bullion cubes to taste. (I like to intensify the flavor by adding more cubes to taste)

1 mixture of ¼ cup Worcestershire + 1 heaping tablespoon of Dijon mustard + a slosh of seasoned rice vinegar

1 cup of pearl barley

2 heaping tablespoons of Herbes de Provence, or herbs of your choice

2-3 shakes of red pepper flakes

Salt to taste

Add a slosh of olive oil to the Dutch oven and heat to medium.  Remember, the ground beef also contains 15% fat, so be judicious with adding the olive oil!

Toss in the ground beef and stir, breaking it up as much as possible.  When the pink is gone, toss in the fresh vegetables (including the garlic) and Herbes de Provence. As soon as the onions are wilted, add the canned tomatoes, oil dried tomatoes, beef stock and beef cubes to taste. Stir well.

Add the Worcestershire mixture and then the pearl barley, bring to a boil, put the top on the Dutch oven and reduce to low a simmer.  Cook until the barley is soft, about 45-50 minutes.

Serve in large bowls, with some grated Italian cheese and some green onions on top.

Accompaniments:  crusty, toasted bread and a light white wine.

Now back to sauerkraut for a moment.  Want to make some?  It’s simple and lots of recipes on line.  Brine + cabbage + any herbs you fancy + time, all packed tightly in a jar.

Now it’s time to sip a 7 & 7 and lose myself in memories.  Wait!  It’s only noon…oh, well….I’m old and time’s a wasting.