CHUCKMAN ORIGINAL RECIPE: BEEF AND BARLEY SOUP
A hearty and delicious meal in a bowl
4 quarts of beef stock or broth with a good splashing of dry red wine brought to a simmer in a large soup pot.
True stock is best, but broth is fine and far more readily available.
2 pounds of good beef stew cut to bit-size pieces. More if you like it meatier.
Sprinkle the beef lightly with flour and salt. Sauté briefly in a hot well-oiled frypan.
Add golden beef to simmering stock.
Dice up one very large onion, one large green pepper, and two or three large carrots. Sauté these briefly and then add to stock and beef.
Add one large can of diced tomatoes to stock and beef and vegetables
Add about a tablespoon and a half of pot barley to the simmering stock mixture. Experiment to see how much you favor. Careful, because too much barley can literally absorb the stock and produce a porridge.
Cover and let gently simmer for at least half an hour.
Absolutely delicious served with garlic bread (see my spaghetti and meatball recipe).
