Saturday, May 14, 2011
Beef Barley Soup Gluten free made with Quinoa instead
Here is how I made mine:
1 lb Striploin or Ribeye Steak, trimmed excess fat, cubed (about 1 ½-inch pieces)
1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 Large Yellow Onion, diced
2 Cloves Garlic, chopped
2 Carrots, peeled and diced
3 Ribs Celery, diced
2 Medium Potatoes, diced
1 Bay Leaf
½ Cup Quinoa
6 to 7 Cups of Beef Stock
Flat Leaf Parsley, chopped
Freshly Ground Black Pepper
Heat the olive oil in a stockpot over high heat. Brown the beef cubed in batches, and set aside.
Reduce the heat to medium-high and melt the butter. Add the onion and garlic, and stirring frequently until it is golden brown.
Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 1-½ hours. Remove the bay leaf and thin the soup with beef stock, if necessary. Season the soup with salt and pepper and serve warm with some chopped parsley.
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