Recently I braised a small amount of stewing beef,planning to make a beef stew,before adding the usual veggies, I changed plans and just served it simply with a baked potato for supper. Today,I strained the gravy and meat, and I cut the beef into smaller pieces to make it into a soup, and I had some pearl barley which I added to the meat and gravy, along with a cup of water. Then in a moment of creativity I added fresh baby spinach and sautéed shallots. This made the richest hearty Winter soup and it was delicious!
1These measurements are approximate as I did not write them down at the time! Shake the flour, salt, pepper and paprika to mix, in a bag or a bowl, add and toss pieces of beef to coat.
2In a large soup pot or Dutch oven, place two tablespoon of oil (canola is fine),add and brown meat, doing in two batches so that you don't overcrowd the pan. Remove first batch to a bowl, while browning the second batch.
3Return meat to the pot or Dutch Oven, add beef broth, and cover to simmer for about an hour and a half. Additional water may be added if you want more broth.
4The second day, I decided to cut the meat into smaller cubes, and added it back to the broth, with another cup or two of water and added the barley. Bring to a boil, simmer for about 45-50 minutes.
5At this point I stirred in the fresh spinach covered it and simmered it, and after sautéing the minced shallot, I added that to the soup and stirred and let simmer for another five minutes. Adjust seasoning if desired with salt and pepper.