One pot is all you need, and a spoon to stir with:
2 tbsp EVOO, divided
1 lb round steak cubed small
2 carrots cleaned and diced
2 celery ribs diced
1 yellow onion diced
10 oz sliced mushrooms
1 box and 1 can of beef stock
oregano and groundblack pepper to taste
2/3 cup barley
Start your soup pot on medium heat with 1 tbsp EVOO and brown the meat for about 5-6 minutes.
Set aside meat.
In the same pot add tbs EVOO, vegetables and a quarter cup of stock. Soften veggies for about five minutes, then add the rest of the stock, the meat and seasonings.
Bring to a boil and then simmer for an hour covered. You may need to add some water if your pot reduces too much; I added about a cup.
Raise the temp and add the barley; cook for another half hour. Turn off the burner, and have a large bowl.
|The second of three bowls I enjoyed during the Northwestern-Michigan game, on a Saturday night.|
This would be great with a large piece of crusty buttered french bread, but alas I had none.