l pound or so of beef stew meat (or buy a small roast and chop that up.) 1 cup chopped onion 2 minced cloves garlic 4 cups (32 ounces) beef broth 1 cup water (don't do less, but you can add an additional cup if you want a thinner soup with a less robust beefy flavor. It thickens when it's stored, so I wait to add a bit of additional water for when I re-heat it. ) 1 can diced tomatoes (Fire roasted or garlic are my two favorite flavors) 2 bay leaves 1/2 cup uncooked barley 1 1/2 - 2 cups total of chopped carrots, potatoes, corn, green beans, green peas, baby lima beans, okra and celery in whatever combination you like. I tend to go heavier on the corn and okra, and lighter on the celery. Or omit some all together. Or add more. Personal preference. Any variety of the following seasonings, no more than 1/2 teaspoon, or add your own. I don't like the taste of oregano and the basil makes it taste sweetish to me, but I've always found that adding spices to dishes is really just a matter of personal preference. oregano thyme basil red pepper (if you want a bit of a kick to it) black pepper (I always add a fair bit...I like peppery dishes) Other than the pepper which I tend to grind in rather randomly, I only use thyme, and less than a half teaspoon. Just more personal preference. I also add a bit of a Steak seasoning rub I have on hand, and sometimes some Dale's Seasoning, which boost the flavor too. As you can see, it's a very forgiving recipe. Saute the garlic, onion and beef pieces in a large pot in a bit of oil, salting and peppering the mixture. Add the rest of the ingredients, bring to a boil, then cover and let simmer for at LEAST an hour, though I tend to let mine simmer for 2 - 3. When I'm really organized, I'll make it in the morning, simmer it for 2 or 3 hours, then turn it off and just let it sit to let the flavors blend, then warm it up again just before dinner. If I do that, I'll sometimes have to add a bit more water to thin it down. It's a very thick and hearty soup. I always taste-test and adjust the seasonings as needed (usually for me that means adding a lot more pepper lol! ) I usually serve it with a fresh baked french bread baguette and a salad.
Thank you Ronni. I will try that as soon as I can...maybe even today if I get to the grocery for some beef.
Will try it too. Love soups and stews in winter. They are always better on re-heating so can eat for a couple of days.
Ronni, I found beef in the freezer...so I made my own pot of Soup with a few changes and it was fabulous. Thanks!
Frank, I have about 4 cups left over and I made a double batch ( I am guessing, since I really didn't measure the water really well, I used no broth and put it in a pressure cooker) Come and help yourself. Maya will even let you in and sit there next to you while you eat.
Another keeper recipe for the recipe box. It will get lots of spots on the card….the more spots the better the recipe. Look in old cooking books for lots of spots. You can find old family favorites that way. Jerry P.S. Oops!!
Really glad you enjoyed it Carolyn! I noticed I'd made a major boo-boo in the recipe...I said add half a CUP of thyme lol! I've changed it now, and I sincerely hope you're all experienced enough cooks that you knew not to do that. Jerry, SO this!! I finally removed from the recipe box all the recipes I had on 3 x 5 cards and stored them in plastic sleeves instead. Some of the cards had become so spotted, dog eared, smeared etc, that they were barely readable! I also have several cookbooks that have been my go-to's for years. I've modified or changed the recipes somewhat as I've become more observant of clean eating and heart health, and there are all kinds of notes, changes, observations in the margins of my favorite ones. Those cookbooks aren't going anywhere, except perhaps to be shared between my kids when I die, so I figure the more pointers I can leave behind the better!
Miss Ronnie, this is some lip-smackin' good stuff. I made some this AM with a few changes to suit me, and I may have it all eaten before tomorrow!
I toasted the barley before I added it to the broth to cook. I also sautéed portabella mushrooms and added them at the end along with a swirl of heavy cream..... Ronni, I noticed the 1/2 CUP measure, but was maybe thinking you were using fresh and LOVED thyme so I didn't include that in my pot.
Mmm-mmmmm. Sounds yummy! Probably wouldn't do the cream but the toasted barley is a fabulous idea! And I LOVE mushrooms...don't know why I didn't think to add any. Thanks, Carolyn! FBG, I'm just tickled you and the others enjoyed this recipe. It's been honed over the years so that it's just the way I like it and I'm glad to see that you do too. Couple other things I forgot to mention. This freezes well so if you're inclined you can make a double batch and set a portion aside for next time. Also, though fresh ingredients are better, I've used those bags of frozen vegetable mixes for soup, and the result is almost as good. I think because the broth is so very flavorful, the veggies you add just absorb all that yummy flavor. I worked through lunch to get the living room decorating finished so I was famished! And then I remembered I had soup in the fridge! It was lovely to curl up on the couch for a few minutes with a bowl of warm soup after all my hard work!
