Wednesday, December 18, 2013

Guinness Beef Soup w/ Barley, Carrots and Mushrooms

Last night I was thinking about what was in the cabinet that needed to be used before we left and barley came to mind. I did not want to reproduce the Beef, Barley and Vegetable Soup that I made back in October, I wanted something a little richer than that. I put this recipe together pairing my favorite beer, Guinness with some beef.

Guinness Beef Soup w/ Barley, Carrots and Mushrooms

Heat a couple tablespoons olive oil, on medium-high heat in large stock pot. Mix 3 Tbsp. Flour with some salt and pepper in a bowl and toss with 1 lb. Stew meat, cut into 1-inch chunks. Brown beef in batches, removing to paper towel lined plate, adding more oil if needed.
Add 1 tbsp. Olive oil to pan, then add 250g Chestnut mushrooms, quartered and 1 small Onion, diced, 2 tsp. Dry rosemary then sprinkle with salt and pepper and cook for 5 minutes until softened.(Make sure to scrape up brown bits on the pan bottom when the veggies release their juices.)
Add 1(230g) can Chopped Italian tomatoes, 1/2 liter beef stock and 440ml can Guinness. Return Beef to pot and add 2 Tbsp. Thyme leaves, chopped and 1 tsp. Italian seasonings. Bring to a boil, reduce and simmer for 1 hour, stirring occasionally. Add 100g Pearl barley and 2 large Carrots, cut into 1/2-inch discs and continue to simmer for another hour.

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