Beef Barley Soup

October 28, 2011 by Susan

That winter chill is back in the air. And that could only mean one thing – soup time!

I love soups, particularly hearty ones and am constantly on the lookout for a new soup to add to my winter-soup-rotation. This one has made the cut. It’s a cross between a soup and a stew, actually. A complete meal in a bowl. The barley really thickens up the soup. One time I was a little short on barley so I added in some cooked quinoa that I had leftover in the fridge. It was wonderful.

I adapted this recipe from Martha Stewart. I’ve already made it a few times and tweaked it to my liking, adding more meat and mushrooms than originally called for and completely introducing thyme (always goes great with mushrooms) and peas. I hope you love my version as much as we do!

Here’s what you will need to serve 6…

Recipe

2 tbsp olive oil

2 pounds beef chuck, cut into 3/4 inch cubes

1 large onion, chopped

1 large carrot, chopped

1 package crimini mushrooms, sliced

1 package shiitake mushrooms, sliced

2 tbsp garlic, minced (approx 4 cloves)

1 tsp chopped thyme

2 tbsp tomato paste

3/4 cup dry red wine

4 cups chicken stock, low sodium

2 1/2 cups water

3/4 cup barley

1/2 cup frozen peas

1/4 cup parsley, chopped

salt & pepper

Method

Heat olive oil in a large heavy pot or dutch oven over medium heat. Season beef cubes with salt & pepper and brown on all sides. For 2 pounds of meat I usually do this in 2 batches so I don’t overcrowd the pan. Transfer meat to a plate and set aside.

Reduce heat slightly and add a touch more olive oil if needed. Add onion and carrots to the pot and cook for 2-3 minutes. Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.

Add garlic, thyme, tomato paste and cook for 3-4 minutes. Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot. Cook until reduced by half, 4-5 minutes.

Return beef to the pot. Add the chicken stock and water. Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.

After 1 hour add the barley to the pot and continue to cook, covered, for 30 – 40 minutes, or until barley is tender. Add frozen peas for the last 2-3 minutes of cooking. Turn off heat, stir in parsley and serve.

Beef Barley Soup

Author: Feasts And Fotos

Ingredients

2 tbsp olive oil
2 pounds beef chuck, cut into ¾ inch cubes
1 large onion, chopped
1 large carrot, chopped
1 package crimini mushrooms, sliced
1 package shiitake mushrooms, sliced
2 tbsp garlic, minced (approx 4 cloves)
1 tsp chopped thyme
2 tbsp tomato paste
¾ cup dry red wine
4 cups chicken stock, low sodium
2½ cups water
¾ cup barley
½ cup frozen peas
¼ cup parsley, chopped
salt & pepper

Method

Heat olive oil in a large heavy pot or dutch oven over medium heat. Season beef cubes with salt & pepper and brown on all sides. For 2 pounds of meat I usually do this in 2 batches so I don't overcrowd the pan. Transfer meat to a plate and set aside.
Reduce heat slightly and add a touch more olive oil if needed. Add onion and carrots to the pot and cook for 2-3 minutes. Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.
Add garlic, thyme, tomato paste and cook for 3-4 minutes. Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot. Cook until reduced by half, 4-5 minutes.
Return beef to the pot. Add the chicken stock and water. Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.
After 1 hour add the barley to the pot and continue to cook, covered, for 30 - 40 minutes, or until barley is tender. Add frozen peas for the last 2-3 minutes of cooking. Turn off heat, stir in parsley and serve.

Lentil and Sausage Stew

March 25, 2011 by Susan

Despite the fact that it is technically spring, it is still cold outside! When will this end? Within a one week span one day was 70 degrees and gorgeous and another day it snowed.

Oiy.

Just when I thought the days of hot soups and stews were winding to an end I found myself standing over a pot of simmering lentil and sausage stew. This stew has become one of our favorites this past winter. Hearty and healthy, comforting and delicious. I originally created this recipe using carrots instead of the red pepper that I used in this version. I alternate depending on whichever I have on hand. Also, using regular italian sausage is wonderful as well. We use chicken in an effort to be a bit more healthy. Both are equally yummy.

I prefer to use french lentils for this stew, they seem to hold their shape better. But you can certainly use whichever type of lentils you have on hand, just be sure you don’t overcook them.

Here’s what you will need to serve 4…

Recipe

2 cups french lentils (1-15 oz bag), picked through and rinsed

5 cups water

4-6 large chicken sausage links

3 stalks celery, peeled and small diced

1 large onion, small diced

1 large red pepper, small diced (or carrots)

3 cloves garlic, minced

2 cloves garlic, peeled and left whole

1 tsp red pepper flakes

1 tbsp tomato paste

1 can whole peeled tomatoes, with their juice

2 cups low sodium chicken stock

2 large bay leaves

big pinch of dried thyme

1/2 bunch of fresh parsley, chopped

olive oil

salt & pepper to taste

Method

Turn the oven on to broil.

In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.

Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.

Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.

When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.

Turn off the heat and add alot of chopped parsley. Mix well.

Feel free to sprinkle some parmigiano reggiano on top when serving.

Lentil and Sausage Stew

Author: Feasts And Fotos

Ingredients

2 cups french lentils (1-15 oz bag), picked through and rinsed
5 cups water
4-6 large chicken sausage links
3 stalks celery, peeled and small diced
1 large onion, small diced
1 large red pepper, small diced (or carrots)
3 cloves garlic, minced
2 cloves garlic, peeled and left whole
1 tsp red pepper flakes
1 tbsp tomato paste
1 can whole peeled tomatoes, with their juice
2 cups low sodium chicken stock
2 large bay leaves
big pinch of dried thyme
½ bunch of fresh parsley, chopped
olive oil
salt & pepper to taste

Method

Turn the oven on to broil.
In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.
Turn off the heat and add alot of chopped parsley. Mix well.
Feel free to sprinkle some parmigiano reggiano on top when serving.

Pasta With Lentils

December 6, 2008 by Susan

The Italian name for this deliciousness is Pasta e Lenticchie. The way I see it, this dish should really be called Lentils with Pasta. It is mostly lentils with some pasta thrown in, not the other way around. It is an Italian dish that I grew up eating, my mom cooked this for us all the time. It is traditionally from the Campania region of Italy, specifically the Naples area, which is where my family is from.

I can’t quite decide if this is more of a stew or a soup. I think it is a mixture of both. A stoup! It is quite hearty and as most of you might already know, lentils are super healthy. They are loaded with folate, fiber and potassium and are an excellent source of protein.

I put my own slight spin on this recipe, it is not the exact same one my mother makes. However, it’s very close. I saute my vegetables first in some olive oil (she doesn’t) and I thought to add the bay leaves and thyme. Basically, you make a big pot of the lentils and you store it in the fridge. When you want to eat it, you boil up some pasta and then add the lentils to the pasta. If you add all the pasta into the lentils and store it that way, the pasta tends to get mushy. About the pasta – you can use any small shape you like. Normally, this is made with spaghetti broken into 1 inch pieces, or the little elbows that I used in the photo above. Both are fantastic. I usually get the whole wheat or multi grain pasta.

Once the pot of lentils is made, this is a very quick and easy meal that you can enjoy all week long for lunch, dinner or a comforting snack on a cold day.

Here is what you will need to serve 4-6…

Recipe

2 cups lentils (picked through and rinsed)

3 cups water

3 cups chicken stock (or vegetable stock)

2 medium carrots, diced

3 stalks celery, diced

1 large onion, diced

2 cloves garlic, minced

1 teaspoon pepperoncino

2 bay leaves

1 tsp thyme

4 whole peeled tomatoes, chopped with their juice

chopped parsley

short/small pasta (shape of your choice)

parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!

For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!

Pasta With Lentils

Author: Feasts And Fotos

Ingredients

2 cups lentils (picked through and rinsed)
3 cups water
3 cups chicken stock (or vegetable stock)
2 medium carrots, diced
3 stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
1 teaspoon pepperoncino
2 bay leaves
1 tsp thyme
4 whole peeled tomatoes, chopped with their juice
chopped parsley
short/small pasta (shape of your choice)
parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!
For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!