Beef Barley Soup
INGREDIENTS
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SERVES 3-4
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1 Tbsp olive oil
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1/2 lb steak or lean beef, cut in bite sized pieces
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salt and fresh cracked pepper
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2 tsp flour
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Heat the oil in a heavy bottomed soup pot. Season the beef with salt and pepper, then toss with the flour.
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Brown the beef on all sides over medium high heat and then set aside on a plate.
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1 shallot, diced
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1/2 medium onion, diced
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2 or 3 inner stalks of celery, sliced, leaves and all
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1/2 cup barley
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1/4 cup dry Sherry
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1 26 oz box good quality beef stock
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2 bay leaves
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Add the shallot, onion and celery to the pan and saute for a minute. Add a touch more oil if the pan is dry. Add in the barley and toast the barley for another minute, stirring constantly.
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Add in the Sherry and let it sizzle down, then add the beef stock and bay leaves. Bring up to a boil, then turn down the heat, cover, and let simmer until the barley is tender, about 35-40 minutes.
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2 carrots, peeled and diced
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1 more inner stalk of celery, sliced
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1 Tbsp Worcestershire sauce
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