A soup made to measure to overcome the extreme cold of winter. Comforting to perfection, this recipe just needs to be simmered slowly to release all its flavor. A good Sunday winter soup
*Ingredients :
°450 g (1 lb) inside round steak
°30 ml (2 tbsp.) olive oil
°1 onion
°3 carrots
°2 stalks of celery
°15 ml (1 tbsp.) minced garlic
°1.25 liters (5 cups) sodium-reduced beef broth
°160 ml (2/3 cup) pearl barley
*Preperation
Cut the steak into cubes.
In a large skillet, heat 15 ml (1 tbsp) of olive oil over medium heat. Sear the beef for 3 to 4 minutes, until the meat is colored. Remove from heat and reserve.
Dice the vegetables.
In a large saucepan, heat the remaining olive oil over medium heat. Cook the onion, carrots, celery and garlic for 4 to 5 minutes.
Add beef broth, barley and reserved meat. Pepper. Bring to a boil, then cover and simmer over low heat for 50 minutes to 1 hour.
Enjoy!
