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.
I hope everyone had a great weekend. I trust everyone is trying to get back to their healthy diets after splurging over Sup...
Tis' the season to be naughty fa la la la la, la la la la! There are yummy bites everywhere. I do my best to stay away from most of...