And So It Begins…

The changing of seasons is such a magical time of year, especially when its fall. The leaves are changing into beautiful colors and shedding their green colors, carpeting the valleys and mountains all around us. So when those blankets and slippers start creeping their way out of the closet and you wish you knew what to cook, look no further than one of our favorite fall comfort foods.

Beef Barley Soup

  • 2 Tablespoons olive oil
  • 2  lbs Sweetwood Tenderloin Tips (http://www.sweetwoodsteaks.com/tenderloin-tips/)*
  • 3 Tablespoons Butter
  • 1 large chopped sweet onion
  • 1 cup finely chopped celery
  • 1 tsp minced garlic
  • 3 quarts vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp nutmeg
  • 2 cups pearl barley
  • 1 quart water
  • 2 tablespoons chopped parsley

In a large skillet heat the olive oil on medium heat and lightly brown the beef tips.  Set aside.

In a large stockpot, melt the butter.  Add the onions, celery, and garlic and sauté until tender but not browned.  Add the beef, stir.  Add the broth and seasonings.  Simmer for 30 minutes.  Add the barley, simmer for 2 hours or until barley is tender. Add the water if it becomes too thick.   Just before serving, stir in parsley.

Notes

  • Add 1 pound sliced mushrooms if so desired.  Add prior to the beef and add 1 tbsp extra butter
  • Cut down the cook time by soaking the barley for 2 hours before beginning the soup.
  • The soup can be made up to 2 days in advance, refrigerate and reheat.
  • If the soup becomes too thick, thin with water/broth.

This recipe is courtesy of Deborah Newlin Smith.

*The Sweetwood Tenderloin Tips are on special online for $9.99!

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