Assemble the ingredients |
2 lbs of beef |
You'll also want on hand some olive or other healthy oil, a large onion, a small turnip (and/or parsnip), two or three carrots, a potato or two, a couple stalks of celery, some butter, and your spices (I use salt, pepper, and Nature's Seasoning). You can add fresh minced garlic or a bit of garlic powder. As I didn't have fresh on hand, I used the powder, but I prefer it with real garlic.
Bob's Red Mill Barley |
All the ingredients in the pot |
As each vegetable is processed, put it in the pot. At the end, add a tablespoon of salt, a teaspoon of pepper, and as much other spices as you like (though don't overdo it, as it's easy to add spices at the end if the soup needs it). Drizzle 2 tbsp oil over the top of the whole thing. Fill the crock pot with water until it's about an inch from the top. All your ingredients should be submerged beneath the water. Put the lid on, crank the pot up to high, and forget about it for an hour.
Just enough water |
When the meat is cool, cut it into bite size pieces and toss back in the soup. If it was not on low, set it to low or even warm, and let it continue to simmer until you're ready to eat. This tastes wonderful served up with a buttered bit of bread or a salad. It takes almost no effort to make, either, and left-overs can easily be frozen or canned (pressure canning only, by the by).
Simmering on high |
To make this soup on the stove-top, use a large stock pot and cook on a medium high heat (a 6 or 7 on my electric stove) until the meat is done. After that, lower the heat to a medium low setting (about a 2 or 3) so that it barely simmers but does continue to cook. The cooking times will be much reduced on the stove top. You could also make this in a dutch oven over a camp fire, or on a wood stove, or in your oven!
Beef with Barley Soup
Ingredients:
- 2 lbs beef and/or bones, whole
- 2-3 carrots, coined
- 1-2 celery stalks, sliced thin
- 1 turnip, diced small
- 2-3 small potatoes, diced
- 1 medium-large onion, diced
- 4-5 cloves garlic, minced
- 1-2 tbsp butter
- 2 tbsp olive oil
- spices to taste
Turn the crock pot on high and add the butter. Layer the meat on top of it, then add each of the vegetables as they're processed. Add your spices, then drizzle with the olive oil. Add water to within an inch of the crock pot rim, and cook on high for one hour.
Stir once an hour until the meat is done, then remove the meat (and bones, if you used them) and turn the crock pot to low. When the meat is cool enough to handle, cut into bite size pieces and return to crock pot. Continue to simmer on low, or turn to the 'warm' setting until dinner time.
Serve with a side salad and fresh bread!
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