Receta Beef and Barley Soup
Beef and Barley Soup for #InaFriday
As the New Year is full of hope and promise, this month for Ina Friday it is all about Soup, Salad and Sides.
It is so cold outside, so I decided to make her Beef Barley Soup This wonderful soup is thick hearty and oh so satisfying.
If you are new to the blog, I and a group of bloggers post each first Friday of each month. We make a recipe of Ina Garten’s, from the Barefoot Contessa. This month it is all about Soup, Salad and Sides.
You can also join our Facebook page at Ina Friday.
Perhaps pinning is your thing. We have a Pinterest Ina Garten-First Fridays.
Beef Barley Soup
Ingredients:
- 1 tablespoon olive oil
- 2 lbs beef oxtails or other beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped leeks
- 2 cups chopped carrots
- 1 cup yellow onion
- 2 garlic cloves
- 2 sprigs of fresh thyme or 1/2 teaspoon dried
- 3 bay leaves
- 10 cups beef broth I used beef bouillon
- 1 cup pearled barley
Directions:
Heat the oil in a dutch oven and add the beef, salt and pepper. Cook over medium heat for about 10 minutes. Remove the beef with a slotted spoon and set aside.
Add the leeks, carrots, garlic and onion to the fat in the pot. Allow to sweat for about 10 minutes. Add thyme and bay.
Return the beef to the pan. Add the beef broth and bring to a simmer. Allow to simmer for about an hour.
Add the cup of barley and allow to cook another 30 minutes
Serve hot with crusty bread and a salad.
Here are a few of my blogger friends that also have First Friday recipes.
Peace be with you,
Veronica