Crostini With Beef Barley Stew Bon Appetit
Slow Cooker Beef Barley Soup Like Grandma Made
This gently seasoned beef, barley and mushroom soup is a warming winter classic best served on a frigid day. The rich aromas will permeated your home with memories of sweet visits with your grandparents. The best part: basic ingredients come together in a comforting, glistening and nutritious dish that requires very little attention.
A bit about texture: Barley absorbs liquid.
It's just a fact of barley soup life that you'll need to add hot liquid (slowly) to achieve the right texture when serving this soup. The broth is rich enough that using a few tablespoons of water will not affect the flavor, so don't worry about that.
RESIST opening the slow cooker at any point during the cooking cycle. Each time you crack that lid you lose 20-30 minutes of cook time. The soup does NOT need to be stirred or checked up on. All will be well, promise!
This recipe was originally posted on The Nosher. I received some questions about making this soup vegetarian, which is easy enough: Switch the beef stock for veggie stock. Forget the beef. Add 1-2 Tb. of soy sauce and 1 generous Tb. of yellow miso to give the soup some depth.
If you're going for the flavors your grandma achieved, it's really better to use flanken or (not too lean) cubes of beef, though.
If you could eat one soup that your grandmother made, what would it be?
Slow Cooker Beef Barley and Mushroom Soup
Notes:
I re-created this soup in honor of my sweet grandmother, Bertha Scher. My grandparents' home was always filled with rich aromas of soup simmering on the stove. She called this soup (and a few others!), "a bowl of health". If you hanker for nostalgic flavors on a frigid winter day, this soup is a perfect match for icy temps.
Ingredients:
⅔ cup barley
2 Tbsp canola oil
1 lb. beef stew or flanken (cubed or in chunks), rinsed and patted dry
2 medium onions, chopped
8 oz. portobello mushrooms, quartered
4 oz. shitake mushrooms, sliced
4 cloves garlic, chopped
6 carrots, washed or scraped and chopped
4 celery stalks, washed and chopped
2 bay leaves
6 Tbsp fresh dill, chopped (reserve 1-2 Tb. for garnish)
2 Tbsp tomato paste
3 cartons beef broth (32 oz. each)
salt and freshly ground pepper to taste (better to salt after cooking as some broths are salty)
Directions:
Soak barley in cold water 2-3 hours or overnight. Rinse and drain. Place in slow cooker insert.
Heat oil in large saute or caste iron pan. DO NOT use non-stick surface.
Brown chunks of beef 6-8 minutes on each side, allowing space between each piece.
Place in slow cooker insert.
In the same pan (do not wipe it out) brown onions until golden, 12-15 minutes.
Add all mushrooms, stir and cook over medium heat for another 5-10 minutes.
Add garlic and sauté 5 minutes.
Place all of the above into slow cooker insert.
Add chopped carrots, celery, bay leaves, dill, tomato paste and broth. Season with salt and ground pepper.
Stir to combine well and set slow cooker to LOW and cook for 8 hours.
Remove bay leaves and ladle soup into bowls. Garnish with reserved chopped dill.
Tips:
Barley absorbs a lot of liquid so when serving this soup, add a couple of tablespoons of water to the pot as you're re-heating it. The soup gets better with each day but it also gets thicker. DON'T worry about diluting the flavors as you add water. This broth is very rich and can handle it.
Source: https://kosherlikeme.com/slow-cooker-beef-barley-soup-like-grandma-made/
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