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On a cold snowy day there is nothing better than a hearty hot soup to fill you up. A thick soup with big pieces of flavorful beef, sweet savory carrots and tender barley really hits the spot.
As alway I try to source local product to make my soup and I use my homemade beef stock base which I keep in my freezer. With the stock already made this is a quick and easy supper idea and leftovers make a great work day lunch.
Ingredients
1 tbsp of Grape Seed Oil (vegetable oil will work as well)
1 pound of Stew Beef cut into 1/2 inch cubes and trimmed of excess fat
2 Medium Potatoes – 1/2 inch cubes
1 Medium Onion rough chopped
3 Large Carrots sliced
2 Stalks of Celery – sliced
1/4 cup of pearl barley
2 Cloves of Garlic – chopped
1 tbsp Tomato Paste
2 tsp Paprika
1/2 Cup Dry Red Wine
8 – 10 Cups of Homemade Beef Stock
2 tsp Sea Salt
1 tsp Black Pepper
Fresh Thyme 6-8 sprigs
Fresh Rosemary 2-3 sprigs
Heat up the oil in a large stock pot over medium high heat. Add a sprinkle of salt and pepper to the beef and add to the hot oil. When the beef is about half browned add in the paprika and tomato paste and continue cooling until the beef is nicely browned. Remove the beef from the pot and add in the potatoes, onion, celery, barley and carrots. Cook until the onions start to get a little color stirring occasionally, add in the garlic and cook until the garlic starts to turn a very light brown. Be careful not to overcook the garlic.
Heat up the oil in a large stock pot over medium high heat. Add a sprinkle of salt and pepper to the beef and add to the hot oil. When the beef is about half browned add in the paprika and tomato paste and continue cooling until the beef is nicely browned. Remove the beef from the pot and add in the potatoes, onion, celery, barley and carrots. Cook until the onions start to get a little color stirring occasionally, add in the garlic and cook until the garlic starts to turn a very light brown. Be careful not to overcook the garlic. Add the beef back into the pot and deglaze the bottom of the pan with the red wine. Continue cooking until about 1/3 of the wine has cooked off and then add in your beef stock. Tie together with butchers twine the herbs and add into the pot.
Heat to a simmer and allow to simmer for about an hour, or until the potatoes and beef are nice and tender. At this point add salt and pepper to taste and serve.
Thanks to My Local Nova Scotia Suppliers
Beef – from Getaway Farms
Vegetables – from Noggins Corner Farm
Garlic – from Active Life Farms
Red Wine – from Jost Vineyards
Herbs from Riverview herbs (Located at the Halifax Seaport Market)
Tim's Kitchen Table 