I do guarantee that today’s post is the end of the ‘what to do with left over roast beef’ recipes, but, after discovering a few thick slices of the roast in the fridge yesterday, I knew today’s choice had to be a pot of Beef Barley Soup. When the temperature doesn’t get out of the 30’s all day, it is definitely soup and cornbread time. For lunch AND for supper because this soup only gets better as it sits, allowing the flavors to mingle.  It also reheats well the next day.

The barley’s rich nut-like flavor adds a robust pop to the broth in addition to the beef stock and red cooking wine and it also  serves as a thickener for the liquid, providing another layer of texture to the tender vegetables. Nothing fancy here as the vegetables are those you likely already have on hand: potatoes, carrots, celery, onions, and cabbage. Feel free to add vegetables of your choosing or to omit any I have listed; the recipe is versatile in that way.  The pieces of left over roast beef make for a savory dish all around, really a meal in itself, and just  one hour start to finish if you bake up the cornbread muffins while the soup simmers.  Nothing to do then but  sit down and enjoy with gusto and be happy you did!

Beef Barley Soup

Ingredients

1 tablespoon vegetable oil
1-1/2 cups onion, chopped
1 cup celery, chopped
1 cup carrots chopped
2 cloves garlic, minced
10 cups beef-flavored stock
3/4 cup barley
1 bay leaf
1/2 t. dried thyme
1/2 cup red cooking wine
2 cups potatoes, peeled & cubed
2 cups leftover roast beef, diced
1-1/2 cups cabbage, chopped

Salt & pepper to taste

Directions

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic; sauté for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy, about 10 minutes. Add the wine, potatoes and beef; simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Add salt and pepper to taste. Serve hot.