Hey remember when I posting recipes on a regular basis? That was fun, wasn’t it? For some reason, I stalled out on posting them, which is odd because I just checked and I have at least 2 more in my photo archive that I could post. Basically I suck and got distracted, and then I my watch stopped during a terrible car wreck and I had to save kittens and small children and four baby chicks.
This recipe is a favorite of ours, and I have my mom to thank for it. I hesitated to post it now, because it’s not really a summer recipe and here in Pennsylvania, it’s summer (though you wouldn’t know it by the cold rainy weather we’ve been having) and I guess feel like I should be posting something that can be grilled. But as it turns out, we actually had this for dinner tonight! Why, you ask? Because we’re moving in 2 weeks and need to clean out the freezer. I had some stew meat, I looked in my recipe binder, and voila! This is what I made.
stew meat, potatoes, carrots, barley, an onion… plus some other things not pictured: salt & pepper, herbs of your choice, other veggies)
Put the stew meat into a large pot:
Add enough water to cover the meat and start heating:
While the meat is getting started cooking, dice an onion.
After the meat starts to cook a little bit, you’ll notice some scummy stuff on top.
Yeah, it’s kind of gross. But you can easily remove it using a slotted spoon, or my mom’s method of a few paper towels.
There, that’s better:
Now add the diced onion.
(When I made this today, I added some celery too, because I was feeling crazy. You can do that if you’d like, or leave it out.)
Next add whatever spices and herbs you like. I usually just throw in some italian seasoning, salt, and pepper.
Let it all simmer for a few hours- 2 or 3 is good (it’s not an exact science, it’s a soup!) Then add the barley.
Give it a stir and let it simmer for about an hour.
Next, you can cube your potatoes.
Add them to the soup!
Dice up some carrots and add those to the soup as well.
You can also add any other veggies you’d like. This time I added frozen corn, and tonight I also threw in some frozen green beans.
Mix it all up and let simmer for about 30 more minutes.
Once the veggies and potatoes are no longer crunchy, you can thicken & add some richness the gravy by dumping in a packet of this magical stuff. You could also do it the old fashioned way with a flour and water mixture and maybe a beef bullion cube, but really, this does the trick and is super easy.
I like to cheat. Makes me feel dangerous!
Mix well and let it simmer a few more minutes while you make: BISCUITS. (from a tube. ha)
Because that’s really the only way to eat it. You need something to soak up the yummy gravy!
Beef & Vegetable Barley Soup
1-2 lbs stew meat
3-4 large carrots
1 onion, diced
1/4 to 1/2 cup barley (Quaker Medium)
frozen green beans, corn or other veggies
1 packet beef gravy mix
Cook meat slow in Dutch Oven-type pan. Start it out with just water; boil, and then skim off ‘scummy’ stuff. Add onions, spices and herbs. Turn on low and simmer slow for 2-3 hours until meat is very tender. Add barley after 2 hours. For the last 30 minutes or so, add desired amount of cubed potatoes and other vegetables. Thicken gravy if desired.