This one’s a sort of beef/barley/veggie soup.
First I tossed
in a can of diced tomatoes, followed by 2 small pieces of beef/steak someone
had given me (each about the size of a deck of cards - not big, but big enough
for flavor), then sweet potatoes (4, peeled and diced), then a bag of frozen
string beans, followed by an onion, a bell pepper and 4 large ribs of celery.
Along the way, after each layer, I tossed in 1/4 of the cup of barley. Oh, and
I topped it all with a splash, a generous splash, of Worcestershire sauce that’s
been in the closet since my nephew (who used it on everything including mashed
potatoes) passed on.
I’ve learned, after using dried barley a few times, to sort
of layer it thinly. Otherwise, I end up with some golf-ball-size glob-like barley balls.
This was in answer to my wanting some beef stew but I’ll
settle for a sort of soup. Hopefully, the barley will do its usual job of
slightly thickening the broth. I no longer use flour or cornstarch for that.
So, after defrosting the little pieces of beef, I just went rummaging around in
the pantry closets and the freezer and the veggie drawers.
Looking forward to this tomorrow.
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