Food Schmooze: Beef Barley Soup

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Chris Prosperi's Beef Barley Soup

1/2 lb. barley
2 quarts water
1 lb. diced beef (I used stew meat. It was cut in 1-inch cubes and I quartered it.)
1 tablespoon oil
2 cups diced onions
1 cup diced carrot
1 cup diced celery
1 teaspoon paprika
2 cups red wine
1 quart canned beef stock
1 quart water
1 lb. frozen peas
1/4 cup corn starch
1/4 cup cold water
1 teaspoon black pepper
salt to taste if needed
1/4 cup chopped parsley
 
For the barley:
In a 6-quart sauce pan combine water and barley and cook at a simmer about 1 hour or until soft.

1. Heat an eight quart soup pot on high heat.
2. Add oil and sear meat for 2 minutes with out stirring. Then gently mix searing for another 3 minutes till meat is cooked.
3. Stir in onions and cook for five minutes.
4. Then add carrots and celery and cook for another five minutes.
5. Stir in one teaspoon paprika and cook for 1 minute.
6. Add red wine and reduce until evaporated.
7. Pour in stock and water and bring to simmer.
8. Simmer for 15 minutes.
9. Add cooked barley and simmer for another 10 minutes.
10. In the meantime, mix corn starch and cold water in a small bowl with your fingers until smooth.
11. After soup simmers for 25 minutes or until vegetables are soft and meat is tender stir in corn starch.
12. Slurry until soup slightly thickens.
13. Add frozen peas and cook for another 2 minutes or until soup returns to a simmer.
14. Check seasonings. You may need to add a little salt at this point depending on the sodium level of the canned beef stock. I used Kitchen Basics and only needed to add a 1/2 teaspoon.
15. Stir in black pepper and chopped parsley.
16. Serve hot with grated Swiss cheese and a crusty bread.

Makes about 4 quarts.
 

Featured Wine

2008 Covenant Cabernet Sauvignon Napa Valley ($90)