Serves 4
For this recipe, you will need:
3 slices bacon, in 1/2-inch dice
1 1/2 cups diced boneless beef chuck, in 1/4-inch dice
3/4 cup peeled, diced carrots, in 1/4-inch dice
3/4 cup diced celery, in 1/4-inch dice
3/4 cup diced onion, in 1/4-inch dice
1 garlic clove, minced
3/4 cup pearl barley, washed
2 tablespoons tomato paste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
3 cups beef or chicken stock
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
To taste salt
To taste ground black pepper
1 teaspoon minced chives
Directions:
1. In a 3- to 4 quart saucepan, cook the bacon over medium heat until browned, 7 to 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside.
2. Pat the beef dry and add half of it to the saucepan with the bacon fat. Sauté until well browned on all sides, 3 to 5 minutes. Transfer the browned meat to the plate with the bacon. Brown the remaining beef on all sides. Reduce the heat to low and return the browned beef and bacon to the pot. Add the carrots, celery, onion, and garlic and cook 5 minutes, stirring occasionally.
3. Add the barley and cook 2 to 3 minutes, stirring to coat the barley with the pan drippings.
4. Add the tomato paste and cook 1 minute, stirring to dislodge any browned bits from the bottom of the pan.
5. Add the thyme, basil, oregano, beef or chicken stock, and Worcestershire sauce and bring to a boil. Cook 30 seconds, then reduce the heat to a simmer. Cook until the vegetables are soft and the barley is al dente, about 20 minutes.
6. Remove the soup from the heat and stir in the vinegar. Taste and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with the minced chives.
For this recipe, you will need:
Directions:
1. In a 3- to 4 quart saucepan, cook the bacon over medium heat until browned, 7 to 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside.
2. Pat the beef dry and add half of it to the saucepan with the bacon fat. Sauté until well browned on all sides, 3 to 5 minutes. Transfer the browned meat to the plate with the bacon. Brown the remaining beef on all sides. Reduce the heat to low and return the browned beef and bacon to the pot. Add the carrots, celery, onion, and garlic and cook 5 minutes, stirring occasionally.
3. Add the barley and cook 2 to 3 minutes, stirring to coat the barley with the pan drippings.
4. Add the tomato paste and cook 1 minute, stirring to dislodge any browned bits from the bottom of the pan.
5. Add the thyme, basil, oregano, beef or chicken stock, and Worcestershire sauce and bring to a boil. Cook 30 seconds, then reduce the heat to a simmer. Cook until the vegetables are soft and the barley is al dente, about 20 minutes.
6. Remove the soup from the heat and stir in the vinegar. Taste and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with the minced chives.
