Cut a 1-pound Top Sirloin (or other boneless steak) into 1/2-inch cubes, discarding excess fat.
Sprinkle with: flour, salt, and pepper.
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| Browned meat with wine sauce and bay leaves |
In a stockpot, over medium heat, brown meat in 2 Tablespoons Vegetable Oil.
When meat is browned, deglaze pot with 1/4 cup Red Wine.
Remove meat and sauce from pan and set aside.
Return stockpot to burner and add 2 more Tablespoons Vegetable Oil.
Add:
1 Onion, diced
3 Carrots, finely sliced
2 ribs Celery, diced
2 teaspoons minced Garlic (equivalent of 2 cloves)
Cook, stirring occasionally, until onions soften.
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| Ready to simmer |
Then, pour in 8 cups Beef Stock.
Return reserved meat and sauce to stockpot.
Add :
8 ounces sliced white mushrooms
1 Tablespoon Tomato Paste
1/3 cup Pearl Barley
2 Bay Leaves
1 teaspoon dried Thyme (or a sprig of fresh)
Simmer over medium-low heat for 1 hour.
Add Salt and Pepper to taste.
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| Yummy goodness with a crispy crust |
What a comforting fall meal, the beer bread looks scrumptious!
What a great, delicious sounding combination Susan. I’m so all about soups right now and this looks so rich and hearty!
I adore soup weather . . . and any kind of soup, but beef barley ranks right up there. And what to go better with it than beer batter bread. Too bad you’re so far away!
Your soup sounds perfect, Susan! Beer bread always reminds me of college. As sophomores 4 of us shared a kitchen and we were told all we needed to make beer bread was a bottle of beer and some flour. No one told us it had to be self rising flour…what a gloppy disaster!!! Have a great weekend!
Keep the soups coming, Susan. It’s always a nutritious and good meal for me, with a salad and crusty bread. Soups, I can freeze the leftovers successfully. I always have all these ingredients on hand. Plus I’m still an occasional meat-lover so I like this. I’ve made beer batter bread before but not for years. You’ve reminded me of how good it is. Just keep cookin’, my friend.