Monday, November 26, 2012

Italian beef and soup

Whew! We've made a lot of things over the past few days, and here's a few!

First, you'll want to make Italian beef, and I used to think this was super difficult, until I found Louie.

http://www.meijer.com/s/louies-seasoning-italian-beef-au-jus-seasoning-24-packets-3-oz-ea/_/R-182410


So, with Louie, all things are easy. Especially Italian beef. Get yourself a 3-lb. beef roast, and put it in your crockpot, then add Louie and about two to three cups water. Or...

You could add whole brussel sprouts to the bottom of the crockpot, place the beef on top, then add Louie, and cover with water. The water will reach almost to the top of the crockpot.

Either way, in 8-10 hours, you'll have Italian beef goodness.

If you prepare the beef the second way, you'll end up with a lot more water. That would be useful in making the soup, below. If you do, reserve 4 cups of that beef broth goodness, and put it in the fridge. 

If not, no big. Once the beef is done, shred in the crockpot with two forks. Then serve with buns or over noodles. Yum!

Vegetable Barley Soup

1 onion, diced
1 clove garlic, minced
1 container baby bella mushrooms, diced
2 T. olive oil
1 cup pearled barley
6 oz. amber ale or country ale
3 carrots, sliced
3 red potatoes, diced
4 cups beef goodness
10 brussel sprouts, halved

Heat olive oil in Dutch oven, and saute onion and garlic. Add mushrooms, and saute a few minutes more. Add barley and stir to coat, adding 1 more T. of olive oil if needed. Add in ale and let simmer. 

Then add vegetables and beef goodness (heavy broth) and bring to a boil. Once boiling, turn to simmer. Let simmer about 45 minutes.

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