A very tasty soup from Whitewater Cooks at Home by Shelley Adams. The recipe uses beef short ribs, which my Mom tried and they worked out beautifully – but she made the soup the day before and allowed it to cool in order to remove the meat from the bones and also skim the fat off that had surfaced overnight. I had the proper amount of stewing beef ready to go in my freezer so that’s what I used…it’s all good.
Beef, Leek and Pot Barley Soup
1 kg (2 1/2 lbs) cubed stewing beef or about 4 beef short ribs – bone in
1 t. each salt and freshly ground pepper
1 T. canola oil
2 cloves of garlic, minced
2 large leeks cleaned carefully – dice the white parts and some of the green
4 stalks of celery AND 1 large carrot, diced
1 medium onion, diced
4 c. (1 L) EACH beef broth AND water
1 c. red wine
1 can (28 oz/796 mL) diced tomatoes
1 T. fresh thyme, leaves only
3/4 c. pot barley
1 T. balsamic vinegar
1/4 c. fresh parsley, chopped
Heat the oil in a large soup pot, season the meat with the salt and pepper and brown it well on all sides. Add the garlic, leeks, celery, carrot and onion and saute while stirring for about 10 minutes until the vegetables have softened.
Add the broth, water, wine, tomatoes and thyme and then bring the soup to a boil before turning the heat to low and allowing it to simmer for a good hour, with a lid partially covering the pot.
Add the barley and simmer for another 30 to 45 minutes until the barley is tender. If using short ribs, remove them now, trim them of fat and bones and add the meat back in.
Add the vinegar and parsley and check for seasonings – you should be good to go!