Beef Barley Soup with Guinness
Source: Appleton Post Crescent
Ingredients
- 1-1/2 lb. diced beef chunks (roast or stew meat), cut in 1/4-inch pieces
- 4 Tbls. canola oil, divided
- 32 oz. beef stock (Kitchen Basics)
- 1/2 cup barley (not instant)
- 3 lg. carrots, peeled and cut into 1/2-in chunks
- 3 ribs celery, cut into 1/2-in chunks
- 3 small-medium onions, cut into 1/2-in cubes
- 2 strips of bacon, chopped
- 8 oz. Guinness stout beer
- 1/2 t. dried thyme leaves
- 3 bay leaves
- 1 clove garlic, minced
- 2 t. brown sugar
- 1/4 t. ground pepper
- 1/2 t. salt
Instructions
In a large, heavy pot, brown beef in 2 tablespoons of oil; drain fat. Add beef stock and bring to a slow boil. Add barley and simmer, uncovered about 1 hour or until barley is soft.
After beef has been simmering in stock for 30 minutes, start bacon and vegetables.
In a large skillet, fry bacon until crisp. Remove to paper towel to absorb the grease, crumble and set aside. Wipe out a little bacon grease and add the remaining 2 tablespoons of oil. Add carrots, celery, and onions. Cook slowly over low-medium heat until vegetables are crisp tender and onions are translucent. You may need to add a little more oil or water. Add bacon pieces and vegetables to stock.
Pour in Guinness; add thyme, bay leaves, garlic and brown sugar. Simmer until vegetables and beef become tender, about 45 minutes. Add salt and pepper.
Remove bay leaves and serve.