With the dreary wet weather lately, I was in the mood for soup! I always look forward to soups and stews for the fall and winter season. They are a wonderful way to pack so many nourishing foods into one dish. I made this soup with some homemade beef broth that I had in my freezer. It was so nice to simply defrost it and create a meal with it! This recipe is one that is great to start boiling mid-morning so that it is ready by the afternoon just in time for an early dinner. I even added the soaking water from the barley – being that I used raw apple cider vinegar as my acidic medium, it added a nice subtle flavor to the soup. And what a treat to use fresh carrots and tomatoes from our garden. I hope you enjoy! by restoring simplicity
1 gallon beef broth
3 pounds grass-fed beef stew meat (1-inch chunks)
3 Tablespoons fresh parsley
3 medium tomatoes, diced
3 sprigs oregano (the leaves will boil off and you can remove the stems later)
2 bay leaves
2 cups carrots, chopped
1 medium onion, chopped
1 cup barley (soaked overnight in an 2 cups of acidic medium - use raw apple cider vinegar – do not discard soaking water)
1 teaspoon sea salt
1 teaspoon ground black pepper
1 Tablespoon arrowroot powder (dissolved in 1/4 cup cold water)
Pour broth into a large stockpot.
Add stew meat and bring to a boil.
Add parsley, tomatoes, oregano, and bay leaves.
Turn down heat and simmer (with lid on, but a little tilted to allow for steam to escape a bit) for 2 1/2 – 3 hours, stirring occasionally.
Add in carrots, onion, barely and soaking water, salt, pepper and arrowroot dissolved in the cold water.
Continue to simmer another hour or so, or until barley and carrots are soft (stir occasionally).
At this point taste the broth to make sure the bay leaves aren’t giving it too much flavor – remove if necessary.
Remove from heat and take out oregano stems and bay leaves if you didn’t already.
Allow to cool a bit and enjoy.
I served it with buttered sourdough bread and it was a wonderful combo!
recipe and by restoring simplicity