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Sunday, 5 February 2017

Beef Barley Soup in 15 Minutes

Recipe By: Miriam Borys Busby  
Yield:  6 servings

2tbsp. olive oil 
200g ground beef  (you can use more if you want a more meatier soup)
1 large onion (diced medium)
2 carrots - diced medium
2 tbsp. tomato paste
1/4 cup  red wine
1 cup barley

5 cups beef stock 
2 bay leafs
salt & pepper to taste

Add oil to your soup pot and heat up pan first.
Saute beef first and then onions and carrots until the onions are transparent.
Add tomato paste, bay leafs and seasonings 
Deglaze with red wine if available.
Add beef stock & barley and allow to come up to the boil.
Once boiled reduce heat and simmer on medium for 10 minutes. The barley will not be fully cooked yet but 
Serve hot.

Miriam's FOODSAFE Tips: always store leftover soup in the fridge as soon as it has cooled down enough. Never leave leftovers cooling out of the fridge for more than 2 hours as this will encourage those pathogenic microbes to grow and could cause food borne illness.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

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