This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hearty Beef, Barley And Vegetable Soup
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- #73765
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 pounds beef riblets, short ribs or beef stew meat
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup sliced carrot
1/2 cup chopped celery with leaves
3 cloves garlic, mashed
5 cups chicken stock, beef stock or water
1 can (16 ounce size) diced tomatoes
1 teaspoon dried thyme leaves
1 bay leaf
1/3 cup medium pearl barley
2 cups frozen vegetables, such as corn, lima beans, green peas, green beans
1/2 cup fresh shiitake mushrooms, sliced
1 cup fresh spinach leaves, washed and roughly chopped
salt and freshly ground black pepper, to taste
truffle oil (optional)
directions
Season beef with salt and pepper. Heat oil in dutch oven and brown beef well. Remove beef and drain all fat except 1 tablespoon. Add onion, garlic, carrot, and celery. Cook for two minutes. Add bay leaf, beef, stock, tomatoes and thyme leaves. Simmer, covered, for 1 hour.
Skim fat from surface of soup. Add barley and simmer, covered, for about 45 minutes. Add frozen vegetables, mushrooms and spinach; simmer for another 30 minutes or until barley and vegetables are tender. Check seasonings.
Ladle into serving bowls and drizzle a couple of drops of truffle oil over each before serving, if desired.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 15, 2017
Kids all time favorite !! Nothing left over !