Just like many of you, we have had ice storms, snow storms and freezing cold weather here in the mountains of North Carolina.
So I thought it was time to make some comfort food.
I made a big pot of beef barley vegetable soup.
Here is the recipe.
2 Tablespoons olive oil
4 Boneless Beef Short Ribs
1/2 large onion chopped
2 stalks celery sliced
4 carrots sliced
2 cloves garlic minced
2 - 32 ounce cartons low sodium beef stock
1 - 28 ounce can San Marzano Whole Tomatoes, crushed
1/2 cup barley
20 small red potatoes cut in half
1/2 cup each, frozen lima beans, corn and peas (or veggies of your choice)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Heat olive oil in a Dutch oven or stock pot over medium heat. Salt and pepper the short ribs and brown on all sides (about 8 minutes). Remove short ribs to a plate. Reduce heat to medium low. Add chopped onion, celery, carrots and garlic to pot and cook 10 minutes, stirring often. Add beef stock, crushed tomatoes and barley to pot. Add back in short ribs and any juices collected on plate. Add salt and pepper to pot. Bring to boil, reduce to a simmer and cook for one and a half hours, till meat is tender. Remove short ribs from pan, let cool slightly and cut into bite size pieces. Add short ribs back to pot, along with potatoes, lima beans and corn. Simmer for another half hour. Add peas to pot, cook 5 more minutes. Soup is done!
The perfect soup on days like this....