Thursday, April 7, 2011

Wednesday: Beef-Barley Soup

Pin It Now! I already have some left-over chuck roast in the freezer, so I'm kind of cheating here.  However, you can usually find chuck for about $3.99 per pound.  Since you are only using 3/4 lb in the recipe, you can just freeze the rest for another day and stick to the $2.41 per person price.  An easy dish to make and simple ingredients.  





Beef-Barley Soup (recipe from Cooking Light)


Ingredients
  • Cooking spray
  • 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups thinly sliced carrot
  • 1 1/2 cups thinly sliced celery
  • 2/3 cup chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 4 cups fat-free, less-sodium beef broth
  • 1 bay leaf
  • 2/3 cup uncooked pearl barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Preparation
  • 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

1 comments:

Click and Cook said...

This was very good. My barely took longer to cook than the recipe stated, but the flavors were wonderful for something so simple. I really like it and will make this again. I didn't change a thing.

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