Beef Barley and Vegetable Soup

Pictures and recipe contributions shared by Susan Abbey Newman's recipe from her mom Shirley Abbey 

Ingredients:

2 tablespoons extra virgin olive oil

2 Tablespoons Tomato Paste

1lb beef (such as ribeye or sirloin) cut up into small pieces 

2 cups (1/2-inch) diced carrots (4 carrots)

1 cup chopped white onion

1 cup (1/2-inch) diced celery (2 stalks)

2 garlic cloves, minced

 a big pinch of dried thyme or 2 sprigs of fresh tied together

2 Bay Leaves

Salt and Pepper

10 cups canned Beef Broth

1 ½  cups pearled Barley

Directions:

Heat the olive oil in a large pot. Add the beef , 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon.

Add the carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.  Stir in the tomato paste. Throw in the Thyme along with the bay leaves. Return the meat to the pot and add the broth, add 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for a 1/2 hour. Discard the thyme bundle and the bay leaves, and skim off the fat..

Add in the barley and cook the soup for another 30-45 minutes, until the barley is tender. Add in more salt and some pepper to taste. You may also need to add in extra boiling water if the soup gets too thick. Serve hot.

Shrimp Scampi

Serves 4

 

4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine

Juice and zest of one Lemon

4 thin slices of lemon
1/4 cup finely chopped parsley leaves

 

 

 

 

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.