“Homemade Beef Broth” & “Beef Barley Soup” For "Soupy Tuesday"

“Worries go down better with a bowl of soup" A Jewish Proverb

Welcome to “Soupy Tuesday.” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Last Tuesday I shared my recipe for “Homemade Chicken Stock,” today I am sharing with you a “Homemade Beef Stock.” Plus I have a warm and delicious soup called “Beef Barley Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…

“Homemade Beef Broth”

Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.

Prep: 25 min.
Cook: 5-1/2 hours + chilling
Yield: 10 servings or about 2 1/2 quarts

Ingredients:
4 pounds meaty beef soup bones
(beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water

Directions:
Preheat oven to 450°F. Place soup bones in a large roasting pan. Bake, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat. 

Beef  Stock

Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits from pan. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.

Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months. Source of Beef Stock: Taste of Home
                  

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If you've been looking for a beef barley soup recipe that's made with good ingredients, then this easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch unless you have eaten it all up in one sitting….

“Beef Barley Soup”

"Beef  Barley Soup"

Ingredients:
2 tablespoons vegetable oil
1 lb beef stew meat, cut into 1/2-inch chunks (see notes)
1 onion, chopped
8 oz sliced fresh mushrooms (your choice)
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups home made beef broth (see above)
1 Bay Leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley

Directions:
In a soup pot over high heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the  liquid, beef broth, salt & pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Take out the Bay Leaf, and serve immediately with a good slice of thick bread and a big crisp green salad. Enjoy!

Notes: If you add more beef  and cut the liquid down a bit, this soup will be a little thicker…so it depends on how you like it…I love mine more soupy.Source for Beef Barley Soup: Mr. Food
                                

Everyone knows my friend Michéal Castaldo who is the living embodiment of authentic Italian culture for modern North Americans. A native of Calabria in the “tip of the toe” of Italy, Michéal is an accomplished pop-classical crossover singer of his native songs and a purveyor of his family-made, heirloom Italian luxury products in North America.

Michéal’s music is a life-long passion. His businesses began as gifts for friends from his family’s pursuits in Calabria. Today, in addition to performing his heart-warming Italian songs to adoring audiences, Michéal Castaldo rents his refurbished childhood home (Villetta Mimma Vittoria) in the heart of Calabria. He imports his family’s high-quality true extra virgin olive oil, Aceto balsamic vinegar and Musica perfume fragrances, as well as the planning and staging of full-service, high-end Italian-themed events through his Tuscan Weddings and Events division.

Michéal Castaldo Announces Extravergine, A Mediterranean Christmas Music Folio is available now on Amazon.com  A perfect way to enjoy the holidays with your family.

Michéal Castaldo’s first Christmas Music Folio, entitled Extravergine: A Mediterranean Christmas Folio, (in Italian, Natale nel Mediterraneo) offers up sacred, liturgical Christmas carols in Italian, and Latin in lead sheet form. Castaldo has arranged these carols completely with the power deserving of these immense classics. He uses special effects and proves that his novel interpretation of Christmas classics are ones to enjoy year after year.

The folio includes the music for 15 carols, including the following seasonal favorites: “Oh Santa Notte (Oh Holy Night),” “E Nato Il Bambino Gesu (What Child Is This?),” “Batte nel Cuore, Suona Natale (Little Drummer Boy),” a very upbeat, uplifting spirit for the Christmas Season, “Gioia Nel Mondo (Joy To The World),” “Puoi Sentire Quel' Che Sent Io? (Do You Hear What I Hear?),” “Astro Del Ciel (Silent Night).” In addition, “Piccolo Jesu,” an Italian translation by Castaldo of the well-known Polish carol, “Jezus Malusuenki.” Castaldo is said to be the first to perform this lovely carol in Italian on his “Extravergine” CD. Completing the perfect package, Castaldo also offers up a mash-up medley of “Day’o” (The banana boat song) and the classic Italian carol, “Gloria In Excelsis Deo,” as well as “Tu Scendi Dalle Stelle,” “Va Pensiero,” and “Adeste Fideles (Oh Come All Ye Faithful).” Rounding off the folio’s final musical selections are “Ave Maria,” “Panis Angelicus,” and Leonard Cohen’s “Allelulia.”

Extravergine does not shy away from embracing songs of faith. For Italian-Americans, the folio serves as an Italian language lesson. We know almost every song and can sing them in English. And now thanks to Castaldo’s translation efforts, we can grasp the meaning of a host of Italian words in the best way possible, through song. Playing these carols repeatedly, an Italian-American wanting to learn Italian can benefit by singing along with Castaldo arrangements. 

Till Next Time………………………………...

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