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Receta Beef Barley Soup With Red Wine And Roasted Garlic
by Global Cookbook

Beef Barley Soup With Red Wine And Roasted Garlic
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 lb stewing beef, cut into bite-size pcs
  • 2 med carrot, grated
  • 1 x red bell pepper, minced
  • 1 med onion, minced
  • 10 x cloves roasted garlic, minced
  • 1/2 c. red wine
  • 1 x 28 ounce can tomato, stewed
  • 6 c. beef stock
  • 1/2 c. barley
  • 1/2 c. minced fresh basil
  • 1 Tbsp. minced fresh thyme
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. horseradish
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Direcciones

  1. Preparation time is 20 min.
  2. In a large soup pot, heat the oil. Add in the beef, carrots, red pepper and onion; saute/fry for 4 min or possibly till beef is browned.
  3. Add in the roasted garlic and wine; saute/fry till the liquid has evaporated, 2 to 3 min.
  4. Add in the tomatoes and their juice, stock, barley, basil, thyme, Worcestershire sauce, horseradish, salt and black pepper.
  5. Bring to a boil; reduce heat and simmer another 10 to 12 min or possibly till the barley is tender. Serve immediately.
  6. Tip: If you do not have a terracotta garlic roaster, seal unpeeled garlic cloves in aluminum foil and bake at 350 degrees Fahrenheit for 20 min. When they're done, the skins will come off easily.