Griff's Kitchen

 

Ingredients

2 Lbs Lean Beef

1 tbsp Vegetable Oil – [enough to brown the beef in a pan]

8 cups Beef Broth, Bullion, or Stock

8 cups Water

1 cup dry Sherry

28 oz. Diced Tomatoes

4 Celery Ribs

4 Carrots

1 Large Onion – Chopped

1 Garlic Clove – finely chopped

2 tbsp Tomato Paste

1 tbsp Oregano

1 tbsp Thyme

1 tbsp Basil

1 tbsp Parsley

1 tbsp Black Pepper

Salt to taste

Frozen Peas

Green Beans

Corn

Barley

Procedure

1. Trim beef of excess fat and cut into small pieces.  Set aside and allow to come to room temperature.
2. In a large stock pot combine the water and broth.  Set the temperature to high to begin warming the base of the soup.
3. Brown the individual pieces of meat in an iron skillet, or a large sauté pan.  Turn each piece to get at least two sides nicely browned.
4. As each piece of meat is browned off, simply add it to the warming soup stock.
5. After the meat is finished, add the onions and carrots to the same pan and begin rendering them down.
6. Add the celery and continue to sauté until they begin to soften
7. Add the garlic and stir just a minute or so more.  Spoon the cooked onion, celery, and garlic into the soup base.
8. Place the skillet/pan back on the burner and deglaze with dry Sherry.  Pour the pan liquor into the soup base.
9. Add the crushed tomato, tomato paste, oregano, basil, thyme, parsley, and black pepper.
10. Add the peas, corn, green beans, and barley and bring to a low boil.  (if the soup needs additional liquid, simply add more broth/water in equal proportions)
11. Reduce heat and allow to simmer for four hours.
12. Continue to stir and taste every half hour or so.  Adjust the seasoning and add salt to taste.