Since I’ve been cooking, I’ve realized my cooking style leans more towards the “mix it and leave it” mentality. Meaning that I like to throw things together, but then leave it to stew/bake/cook. I don’t like high maintenance cooking that require a lot of time.
With that being said, here’s my 4 person recipe for beef barley tomato soup/stew. The reason for the stew part at the end? If you don’t use all 4 portions right away, then the barley will “drink up” all the tomato juice and water which means there won’t be a lot of liquid.
- 1 lb of Angus beef chuck
- Extra Virgin Olive Oil
- 1-2 shallots, chopped
- 2 cloves of garlic, chopped
- 1 can (28oz) of chopped diced tomatoes, don’t drain!
- 2 cup of water
- 1 TBSP beef bouillon (or 2 cubes)
- 2-3 Bay leaves
- 1 TBSP Italian Seasonings
- 1 cup of uncooked barley
- Salt & pepper
Brown the beef in a sauce pan with2 tsp olive oil and on high heat. You want to brown the meat, not cook it. Once the meat is brown, set aside.
Now using the same pan, reduce the heat to medium and add a little more olive oil (about 1 tsp-2 tsp). Add the shallots and garlic until brown. Next add the tomatoes, water, beef bouillon, Bay leaves, Italian Seasonings, and barley.
Return to the meat that’s cooled down and chop into bite-sized chunks. Add to the soup.
Let it cook for at least 1 hour on low, but stir occasionally. Don’t let it boil.
It has a nice tomato-beef flavor that doesn’t overwhelm the senses with spices and it’s an easy soup to make!