This version of this classic, hearty soup is easy to prepare. We like to refrigerate it after making it and wait a day or two and re-warm it on the stovetop until piping hot and ready to serve. It seems to taste so much better - or perhaps it's just our taste buds saying, “come on already, let us have that soup!!!”
Ingredients
2 tablespoons Canola oil, divided in half
1 pound beef soup bones (optional - but if you choose not to use - you are missing out on a treat - also, if your butcher left a little meat on the bones, it will be an extra special treat when you eat the soup)
1 pound beef stew meat, trimmed and cut into 1/2 inch pieces
2 cups chopped onion
2 medium to large leeks cleaned and chopped (in roughly the same size as the carrots)
2 cups sliced or chopped carrots
4 garlic cloves, minced or grated
4 cups water (if not using beef bones, I would suggest perhaps 2 - 3 cups of water since you are adding more beef broth)
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried herbes de Provence
1 tablespoon dried sage
2 bay leaves
48 ounces low sodium beef broth (if not using beef bones, I would suggest using 64 ounces of beef broth)
1/2 cup dried, whole grain barley
Directions
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
Add beef soup bones and brown all sides in the pan. Remove the bones from pan.
Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
Add remaining 1 tablespoon canola oil to pan and heat. Add onion, leeks, carrot and garlic; saute for 5 - 10 minutes - you want to make sure the vegetables are sauteed for flavor, but you don’t want them to caramelize.
Return beef to the pan. Stir in water, salt, black pepper, herbes de Provence, sage, bay leaves, beef broth. Bring to a simmer.
Cover and allow to simmer for at least 20 - 30 minutes and then add the barley.
Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
Discard bay leaves. Salt and pepper to taste.
NOTE: When you heat and serve the soup - serve it with a nice crusty bread (like a French baguette or and an Italian ciabatta loaf) and do NOT forget to scoop out your marrow bones for a real treat!
As Always - Bon Appetit!!!
The I.T. Gourmet
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