BARLEY BEEF SOUP
This is Simply Marvelous – Perfect for Autumn
From Robin W. L.
1 lb. beef stew meat – diced large
1 Cup onion – chopped
1 Tbsp. vegetable oil
2 Tbsp. tomato paste
4 – 14-1/2 oz. cans beef broth
1 – 14-1/2 oz. can diced tomatoes – undrained
1 Cup barley – rinsed
1/2 C. celery – chopped
8 oz. button mushrooms – sliced
4 garlic cloves – minced
1-1/2 tsp. dried oregano or basil
1/4 tsp. black pepper
Salt to taste
* Optional – Add diced potatoes and/or frozen mixed vegetables
In a large pot, heat oil, add meat and onion. Turn meat to brown all 6 sides. Add tomato paste, heat through. Add 1/2 Cup broth. Scrape up bits, and keep with meat. Transfer meat to a crockpot, and add remaining broth, plus all other ingredients. Cook on “low” 8-10 hours, or on “high” 4-5 hours.
BARLEY MUSHROOM PILAFF
From Robin W.L.
1 large onion – chopped
1/2 lb. mushrooms – sliced
5 Tbsp. butter
1 Cup pearl butter
2 Cups beef or chicken broth
Preheat oven to 350*. Cook onion and mushrooms in butter until onion is wilted, and mushroom juices have cooked off. Add barley, and brown lightly. Pour this mixtures into a buttered casserole. Pour 1 Cup of the stock over the barley, and cover. Gently bring to a boil.
Bake the casserole, covered, 25-30 minutes. Add the remaining stock. Continue cooking, covered for 15 more minutes, or until the liquid is absorbed and barley is tender.