BeefBarleySoup

2 lb. beef, cut into 1/2 inch dice
2 large onions, diced (4 to 5 cups)
3 to 4 ribs celery, diced (3 cups)
3 large carrots, diced (2 to 3 cups)
2 cloves garlic, minced
28 oz. can diced tomatoes in juice
2 32 oz. boxes Swanson’s beef broth
4 dashes Tabasco sauce
1 tsp. thyme
3/4 tsp marjoram
1 tsp oregano
1 tsp Gravy Master or Kitchen Bouquet
1 TB Worcestershire sauce
2 cups water
3/4 cups barley
olive oil
2 teaspoons salt
1/2 tsp. pepper

Heat an 8-quart dutch oven over medium high heat and add 1 to 2 Tb olive oil. Take one teaspoon of kosher salt and season the beef, the onions, and the celery. Brown diced beef and remove from pot. Add onions and celery to pan and slowly sauté until the onions are translucent. Add garlic and carrot and cook for 2 to 3 minutes. Add thyme, marjoram and oregano and cook for an additional 2 minutes. Add beef broth and water to the pot. Drain the juice from the tomatoes into the pot and chop the tomatoes finely and add to pot. Add Tabasco, Gravy Master and Worcestershire sauce and the barley. Add the remaining teaspoon of salt and the pepper. Slowly simmer for 1 1/2 to 2 hours. Correct for seasoning.

Serve with a simple green salad and hot corn bread. Finish with an apple tart and you achieve domestic sainthood.


	Beef & Barley Soup
KitchenTherapy and Beef Barley Soup When the weight of the world is on your shoulders, when a relative is being difficult or a child is having trouble finding his way and your intervention is not what they really need, an afternoon in the kitchen can be wonderful therapy for you and a whole lot more productive than popping a Prozac. An hour or two of dicing and sautéing can refocus your mind and help you see your way through a thorny situation. The simple repetition of slicing and dicing a pile of soup meat and vegetables can be pleasant work if you need time to think and listen to the rain on the roof. The following recipe can also be made in much less time, if you wish, by using a food processor. Cut the meat in inch slices and pulse 6 or 7 mines into shreds. Cut the vegetables into quarters and pulse 4 or 5 times into a rough chop. The end result will look more rustic than if you chopped by hand, but will taste just as good. Sue Kleber		2 lb. beef, cut into 1/2 inch dice 2 large onions, diced (4 to 5 cups) 3 to 4 ribs celery, diced (3 cups) 3 large carrots, diced (2 to 3 cups) 2 cloves garlic, minced 28 oz. can diced tomatoes in juice 2 32 oz. boxes Swanson’s beef broth 4 dashes Tabasco sauce 1 tsp. thyme 3/4 tsp marjoram 1 tsp oregano 1 tsp Gravy Master or Kitchen Bouquet 1 TB Worcestershire sauce 2 cups water 3/4 cups barley olive oil 2 teaspoons salt 1/2 tsp. pepper Heat an 8-quart dutch oven over medium high heat and add 1 to 2 Tb olive oil. Take one teaspoon of kosher salt and season the beef, the onions, and the celery. Brown diced beef and remove from pot. Add onions and celery to pan and slowly sauté until the onions are translucent. Add garlic and carrot and cook for 2 to 3 minutes. Add thyme, marjoram and oregano and cook for an additional 2 minutes. Add beef broth and water to the pot. Drain the juice from the tomatoes into the pot and chop the tomatoes finely and add to pot. Add Tabasco, Gravy Master and Worcestershire sauce and the barley. Add the remaining teaspoon of salt and the pepper. Slowly simmer for 1 1/2 to 2 hours. Correct for seasoning. Serve with a simple green salad and hot corn bread. Finish with an apple tart and you achieve domestic sainthood.
Courtesy of: Real Estate & Living www.somocorealestate.com