When you have left over flank steak, celery and carrots about to go bad, and a 4 cups of leftover "smoky gravy" from cooking a rib roast? Yep, you straight up make beef barley soup.
Serve with grilled cheese sammiches :-)
- Dice up onion, celery, carrots in about equal parts
- Sautee in a bit of olive oil until onion is translucent and celery is not quite crisp
- Dice up leftover beef ... flank steak in this case
- toss in with the onion/celery/carrot mirepoix and sautée until beef is browned
- add a cup of cheap red wine and scrape all the brown bits off bottom of pan
- Put all in a decent size stock pot
- Add 4 cups beef stock and 4 cups water and leftover gravy
- bring to a boil for 5 minutes
- add 2 cups barley
- Return to boil for 5 minutes
- Reduce to simmer for 60 minutes
Serve with grilled cheese sammiches :-)
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