Hearty Beef & Barley Soup Recipe

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Hearty Beef & Barley Soup Ingredients

1/3 cup whole-wheat flour
1 tsp herbal salt substitute
1 lb lean stew meat -- cut into
1 chunks
2 tbsp olive oil
1 cup chopped onion
1 tbsp minced garlic
1/2 cup grated carrots
1/2 cup chopped celery
1 cup diced tomato
1 cup barley
5 cup defatted chicken stock or
1 veal stock
2 tbsp basil
1 bay leaf
1 herbal salt substitute -- to
1 taste
1 freshly ground pepper

A Recipe for
Hearty Beef & Barley Soup

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Hearty Beef & Barley Soup

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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Hearty Beef & Barley Soup Directions

1. In a shallow bowl combine flour and salt substitute. Dredge chunks
of meat in flour mixture.

2. In a large stockpot over medium-high heat, quickly brown chunks of
meat in hot oil. Add onions and garlic and cook until soft (3 to 5
minutes). Add carrots, celery, and tomato and continue cooking for 5
minutes.

3. Add barley, stock, and basil, and bring to a boil. Crush bay leaf
and wrap in piece of cheesecloth or place into a tea ball. Add to
soup. Lower heat to simmer and cook until barley is soft (20 to 25
minutes). Season to taste with salt substitute and pepper. Remove bay
leaf before serving.

Makes 8 cups.

Recipe By : the California Culinary Academy

Serves: 8

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Hearty Beef & Barley Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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