Yesterday was not a particularly good day if one has planned outdoor activities. With temps hovering in the upper 40's, and rain falling heavily (with hail along the 50mi route 3 times!), Dave decided discretion was the better part of valor, and declined to ride the Ataxia Ride in Denton. He was already cold & wet just from crossing the parking lot--and that's in his good cold weather/rain gear for cycling even.
Knowing this (ahh...text messages), the
cunning plan was to make soup for dinner. Since our friend and regular
Saturday evening guest and cohort in dining agreed with me, he brought
the accessory food items, and I made soup. The choice was Barley Beef
I got this recipe from Dave's mom, back in 2011.
It cooks up quite nicely--part soup, and part stew almost. The barley
provides a lovely texture, and cooked long enough, even the toughest
beef is tender. All the big people had second helpings, and the Monkeys
had a full bowl each (gotta save room for cherry cobbler!)
Barley Beef Soup
1 diced chuck roast
2 C chopped carrots
2 C chopped celery
2 T cider vinegar
1 large onion diced
2-4 med-large potatoes diced (I leave the skin on)
3-4 large spoonfuls of Better Than Bouillon mix
1 t fresh ground pepper
Salt to taste
2 bay leaves (or, 1 1/2 T Penzey's Bavarian Seasoning)
1/2 C pearled barley
1/2 t thyme (if you don't use the Penzey's Bavarian )
1 t dried dill
If you desire a darker brown color to the soup, add some Kitchen Bouquet.
Water to cover (in my stock pot that was about 6-7 C).
the meat and onion together in the pot. Add the water, vinegar, and
everything else. Bring to a boil and cover, reducing heat to keep it
simmering. Cook until the meat is tender. Serve with fresh bread.