Now that I have this wonderful beef stock on hand, I want to use it to its fullest advantage. This recipe is simple to make (and yes, you can use prepared stock) and is very hearty – just wonderful for these cooler autumn evenings. It’s a dish that can be made ahead and when you get home from work or a busy day with the kids, you have magic on hand. All it really needs to complete the meal is some crusty bread and if you are feeling REALLY ambitious – a green salad. And leftovers are great to take for lunches. I’m just sayin’.
Yield: 8 servings
1.5 quarts (6 cups) Homemade Beef Stock
2 cups water
3/4 cups barley
1 cup celery, diced
1 cup carrot, diced
1 cup yellow onion, peeled and chopped
4 garlic cloves, minced or crushed
1/2 cup hearty red wine
1 piece lemon peel (zest only, please) – about 2 inches by 1/2 inch
Fresh cracked black pepper to taste
Kosher Salt to taste (I start with a teaspoon and add more if necessary)
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
1/2 cup fresh flat-leaf parsley, chopped
2 bay leaves, dry or fresh
1/2 Tablespoon dried fresh rosemary
14.5 ounce can chopped tomatoes
4 Tablespoons tomato paste
Fresh grated Parmesan, Romano, Asiago or Cubeddu cheese
- Bring the stock and water to a boil. Add the barley and turn the heat down to a light simmer. Add the holy trinity 0f carrots, celery and onion, garlic, red wine, lemon peel, salt and pepper and simmer covered for 2 hours. Stir frequently so the barley doesn’t stick.
- At the end of 2 hours, add the herbs, tomatoes and tomato paste. Cover and cook for on more hour. Continue to stir often so the barley doesn’t stick. Adjust seasonings.
- When ready to serve, ladle into bowls and top with cheese.