Sunday, September 20, 2009

Sunday Afternoon – What’s Cooking?


This week I received the Penzeys Spice Catalog in the mail.  Along with listing about 45 different things in the catalog I’m certain my kitchen cannot live without – it gave me a recipe! 

Yep.  She’s simmering on the stove right now! 


Beefy Mushroom Barley Soup

1 lb lean beef chuck, cut into 1-inch cubes

2 T olive oil

3 medium onions, coarsely chopped

10 oz fresh mushrooms, sliced

3 large carrots, sliced

1/2 cup pearl barley

7 cups beef broth (or 7 cups water plus 2 T beef soup base)

1 cup dry red wine (I used Cabernet)

1-2 tsp salt (to taste)

1/2 tsp ground pepper

2 cup frozen peas

2 tsp fresh lemon juice

Heat the olive oil in a stock pot over medium-high heat.  Add the beef and sauté until brown.  Transfer to paper towels to drain.  Add the onions and mushrooms to the pan drippings and cook until the onions are golden.  Return the beef to the pot.  Stir in the carrots, barley, broth, wine, 1 tsp salt, and pepper and bring to a boil.  Reduce the heat to medium-low.  Simmer, partially covered, until the beef and barley are tender, about 45 minutes.  Stir in the peas and cook, uncovered , until tender, about 5 minutes.  Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.


Kelley with Amy's Angels said...

Not only do we get that catalog....we get 2! I love the recipes. LOVE THEM! There is a store in MSP. We should go (hint).

Jason, as himself said...

This looks delightful! Now m y stomach is growling.

Thanks for you kind comment on THe Show today! It is nice to be missed.

Anonymous said...

this looks delish!-- Krissie

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