This is a cold February day warm you up to your bones kind of soup. Nothing flashy. No one is going to say "wow, that sounds amazing" when you mention it, but when they taste it, they are going to get very quiet as they feel the warmth and nutrition begin to course through their veins. Then they will likely ask for more.
Course: Appetizer, Soup
Cuisine: American, Comfort
Keyword: barley, Beef, Soup
Author: Chef Eric
Cost: $9 - $11
Medium Mixing Bowl
1.5lbBeef Chuck Steak or Shoulder Steak
1cupChopped Green Beans
2clovesFresh Chopped Garlic
1/2lbBeef Marrow Bones (optional)
Trim excess fat from beef steak and cut into one-inch cubes.
In a medium mixing bowl toss beef cubes with 1 tsp each, salt and black pepper.
Place medium pot on medium high heat with 1 tbsp vegetable oil. When pot is hot and oil begins to smoke add one half of the cubed beef evenly covering the bottom of the pot.
Sear beef without moving it for 5-7 minutes till dark crust forms on beef, and a rich fond develops on the bottom of the pan.
Add the remaining uncooked beef to the pot and continue cooking and stirring till most of the pink is no longer visible.
Add marrow bones garlic thyme and, sage. Along with the soy sauce Worcestershire, and beef broth. Cover pot. Bring to low simmer for 1 1/2 hours.
After 1 1/2 hours add barley and chopped vegetables. Continue simmering for one more hour. Beef should be very tender, and vegetables cooked through.
Remove marrow bones, and skim excess fat if desired, and serve.