Saturday, May 14, 2011

Beef Barley Soup Gluten free made with Quinoa instead

Tonight is my daughters Senior Prom. Life goes by fast doesn't it? Seems like yesterday she was dancing around my house in a diaper and now she is all grown up. A beautiful young woman.
 This day is going to be a little hectic and a little emotional. I am thinking of doing a little comfort food. My husband loves Beef Barley soup. But obviously we can't use barley if it is going to be gluten-free. So instead I am making Beef Barley Soup Gluten free made with Quinoa instead. It is an easy substitute and makes him feel like he is getting his usualy beef barley soup.
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
Sea Salt
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.
 Transfer mix to a big stockpot or soup pan. Mix in the carrot, celery, potatoes, bay leaf, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 10 to 12 minutes.
Then add the beef and 6 cups of beef stock and the quinoa.

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.