Dinner Tonight: Beef with Barley Soup


As we start to be gripped by winter’s chill (oh, all right: autumn’s chill), perhaps our best defense against the creeping night is a big, steaming pot of Beef with Barley Soup. It’s so warming, so delicious. This recipe, says Su Robinson, who submitted it, is “easy to do — great flavor!”

Beef with Barley Soup

1½-2 pounds roast, such as round or chuck

1 tablespoon oil

½ cup onions, chopped

6 cups beef stock

¾ cup barley

3 carrots, sliced thin

2 pounds fresh mushrooms

½ teaspoon rosemary

½ teaspoon thyme

2 bay leaves

1 tablespoon garlic, minced

2 tablespoons Worcestershire sauce

Cut beef into small pieces — the smaller they are, the faster they will cook. Add oil to a Dutch oven over medium-high heat. Brown meat on all sides (you may need to do this in batches) and remove with a slotted spoon. Add onions and sauté until translucent, 3-5 minutes (lower heat if too high for the onions). Return meat to the pot, add stock, and bring to a boil. Add the rest of the ingredients and simmer at least 30 minutes. Make certain the meat is done before serving. Taste for seasoning, and add salt and pepper if necessary.

Yield: 3 quarts

— Su Robinson

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.