Alright, so I thought I had everything to make some beef barley soup, and realized I forgot a couple of things. Sure, I could run to the store, but don't want to. Perhaps now is a good time to try something new!!
So, I'll list the ingredients that I have...and hopefully one of you wonderful foodies can help me out with a kick-ass recipe. Of course, I have seasonings and whatnot as well (and other things)...this is just what I was going to use in the soup.
3 lb chuck roast, trimmed and cut into cubes
2 onions, chopped
lots of garlic
just mix it all together and cook it
I would add tomatoes, carrots, celery, bay leaf and black pepper
But then I would just have beef barley soup again...(the tomatoes and carrots are what I forgot....)
Originally Posted by IMGreat101
Maybe a variation of beef burgundy?
Edit: Here's a recipe that I had in my files, you could modify it a bit to suit the ingredients that you have. Substitute the chicken broth for beef broth, leave out the mushrooms, etc.
1- 1 ½ lbs beef (rump, chuck, etc.) cut into cubes
2 TBS olive oil
1 medium-large onion, sliced
4-6 oz mushrooms, sliced
3 TBS flour
½ tsp leaf marjoram
½ tsp leaf thyme
1 tsp garlic powder
2 c beef broth
2 c red wine
1. Heat oil in large pot or Dutch oven over medium heat.
2. Cook beef until browned on all sides, remove beef from pot and set aside.
3. Add onions and mushrooms, to pot, cook until onions are tender (if necessary, add more olive oil); remove onions and mushrooms and refrigerate.
4. Return beef to pot, sprinkle with flour and spices. Stir in broth and wine.
5. Heat to boiling, reduce heat. Cover and simmer 1 ½ hours or until beef is tender. Check liquid level frequently…..it should be slightly above the beef. If needed, add more broth and wine.
6. Return onions and mushrooms to pot, heat 10-15 minutes longer, stirring occasionally.
Originally Posted by Resident Smart Ass