Hearty Beef Barley Soup

It is still very cold in these parts, and snowed again a little bit yesterday.  When it's cold outside I hibernate inside where it's warm and cozy.  So on that note, it was a great day to make a pot of soup and I got to work in my kitchen.  My kitchen is my favorite place to be, it's my fun, creative play space! 

I had all of the ingredients for my soup in my pantry, I keep everything stocked up at home.  There is one thing that bothers me most when I'm cooking, if I need an ingredient, I don't have it, and I have to stop what I'm doing and run to the store and get it.  Puts a damper on cooking.

I do have to say my soup did turn out fabulous! I served it up with a crusty sourdough bread. The hubby was in love all over again and enjoyed every last spoonful of my tasty winter meal.

Recipe Below.

A few simple ingredients for a wonderful hearty soup.

I dusted my beef with a little flour to thicken the soup a bit.

Brown the meat in olive oil.

Looking good.

Beef broth in along with my veggies.

Thyme, bay leaf, salt and pepper gives a special flavor to my soup.

Medium grain barley. 

No pre-cook on the barley, just drop it in the soup and let it cook in there.

And there it is, the tastiest bowl of winter soup I have had in a long time.  It's filling, warms you and the belly and is also good for you, what more could you ask for.  ENJOY!

Hearty Beef Barley Soup

Ingredients

2 tablespoons olive oil

1 1/2 lbs beef cubes, cut into small pieces

1/3 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

2 32 oz. containers beef broth, can also use stock, I use low salt

2 large carrots, diced

2 large stalks celery, diced

1/2 large onion, diced

1 small can sliced mushrooms, drained, can use fresh if you like

3 large cloves garlic, minced

2 teaspoons thyme

3 large bay leaves

2/3 cup barley

Instructions

Heat oil over medium high heat in a large Dutch oven.  In a resealable bag add the beef, flour, salt, pepper and garlic powder.  Shake the bag until all the meat is coated.  Add meat to the heated oil in the Dutch oven.  Brown the meat until all sides are seared.  Add the beef broth, carrots, celery, onion, mushrooms, garlic, thyme and bay leaves.  Cover and simmer on medium heat, stirring occasionally, for 45 minutes. Stir in the barley and cook for another 30 minutes until the barley is tender.  Serve with a crusty bread. 

 

Fast and Easy Delicious Meal

I was browsing around my local Giant store looking for something interesting to make for dinner and found these babies, Bourbon Black Pepper Marinated Beef Sirloin Tips. Now, I don't usually buy stuff like this because I am always afraid the meat will be tough, but I broke down and bought a pack of them anyway to try them out. I have to say they are one of my new favorites! They are so easy to make, flavorful, tender and delicious.  Some of the different ways to serve them - you can make shish kabobs, mix them with vegetables, serve over rice or noodles, or just add some sides dishes like I did.  All in all I give them an A++.

 Here is my pack of beef tips. One pack served two of us.

The tips were cut in rather large pieces, so I cut them into about 1 inch pieces.  I caramelized them in a little extra virgin olive oil, took the tips out of the pan, and sauteed my favorite portobello mushrooms to mix in with the tips when I served them.

 OOOH, looking tasty!

 I served them up with a brown and wild rice vegetable mix, roasted asparagus and a garden salad, YUMMY!  This meal took about 20 minutes to make and it looks like it took longer.  So browse around your favorite grocery store, you never know what good things you might find.

Waste Not Want Not - Two Way Meal

Grilled filet's are a favorite of ours.  We only make them maybe twice a year, so I always try to come up with good leftover ideas, if there are any leftovers.  You do not want to waste this cut of beef.  I grilled four of them last night, I did the cook top version of them.  I sprayed my grill pan, seasoned the filet's with salt and pepper and let them sizzle in the pan.  In a large frying pan, that I also sprayed with cooking spray, I cooked one large onion cut in very thick slices, and some baby portobello mushroom caps.  I let the onion caramelize, then I threw in the mushrooms.  In the meantime, I had asparagus roasting in the oven with garlic and a little olive oil.  Dinner was served and it was fabulous!  But I still had leftovers, portion control is good for me because I would have eaten a whole filet myself.  What should I do with the rest of the meat? So I got out my Light Flatout Wraps and decided to make my hubby a cheesteak wrap, to take to work for lunch the next day, he can heat it in the microwave there.  I sliced down the tender beef filet, added some American cheese and the grilled onions.  I will be having the same for lunch, only mine will have fat free cheese on it!  One cut of beef, two ways, nothing is wasted and dinner and lunch tasted like restaurant gourmet, without the price.