Wine Dinner Extra: Jeraboam Night: Beef Barley Soup

Beef & Barley Soup with a Southeast Asian Twist

Ingredients:

2 TBS peanut oil

1 lbs stewing beef

2 celery stalks, chopped

1 medium onion, chopped

2 tsp finely chopped fresh ginger

¼ cup pearl barley

2 star anise

½ cinnamon stick

2 cloves

1 tsp chipotle powder, or to taste

4 cups low-sodium beef broth

5 cups water

2 TBS fish sauce, or to taste

1 TBS fresh lime juice, or to taste

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

2 scallions, finely chopped

Directions:

In a large saucepan, heat the oil over medium-high heat.  Add the beef and cook for about 10 minutes, until browned on all sides.  Using a slotted spoon, remove the beef from the pan and place in a bowl.  Reduce the heat to medium, add the celery, onion, ginger, and barley, and sauté for about 10 minutes, until onion is softened and golden.  Add the star anise,  cinnamon stick, cloves, and chipotle powder and cook for about 2 minutes, until aromatic. 

Return the beef to the pan, add the beef stock, water, and fish sauce, and bring to a boil.  Reduce heat and simmer, uncovered, for about 1-1.5 hours, until the beef is tender.  Using a slotted spoon, remove the beef from the pan.  Cool slightly, then shred the meat.  Return the beef to the pan and cook to heat through.  Add the lime juice.  Taste and add additional fish sauce or lime juice if needed.  Stir in the cilantro, mint, and scallions.  Spoon into soup bowls and serve.

Serves 4