2 tablespoons plus 1 teaspoon canola oil
one lb beef stew
Kosher salt and freshly ground black pepper
1 leek, cleaned, rinsed, and diced
6 cups beef broth
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 can chopped tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley
Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the leek to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Season the soup with salt and pepper to taste. Serve in warm bowls.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-mushroom-barley-soup-recipe.print.html?oc=linkback
one lb beef stew
Kosher salt and freshly ground black pepper
1 leek, cleaned, rinsed, and diced
6 cups beef broth
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 can chopped tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley
Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the leek to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Season the soup with salt and pepper to taste. Serve in warm bowls.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-mushroom-barley-soup-recipe.print.html?oc=linkback
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