These muffins are so delicious it’s hard to believe they are also nutritious and convenient to boot. You can make the batter ahead of time and refrigerate overnight. Put them in the oven before you shower, and by the time you’re finished, your muffins will be ready to eat
Beef and Barley Soup
2015-10-28 12:21:34
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Ingredients
- 1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2″ cubes
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegetable oil, divided
- 2 cups finely chopped onion
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 lb. mushrooms, sliced
- 1 tsp. minced garlic
- 1/4 tsp. dried thyme
- 2 cups beef broth
- 2 cups chicken broth
- 2 cups water
- 1/2 cup pearl or pot barley
- 3 Tbsp. chopped fresh parsley
Instructions
- Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
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