Beef barley soup to give us a taste of the cuisine of the medieval period. It was delicious and a wonderful fall lunch.
Beef Barley Soup
1-3 lb. chuck roast - or to really get into the period use mutton
1 onion, chopped
1 clove garlic
2 tablespoons butter
1-3 quarts water
2/3 cups pearl barley
salt and pepper
2 carrots chopped
Brown the beef, onion and garlic in pan about 10-15 minutes. Remove meat, onion and garlic from pan and discard fat and return to pan. Add water, barley, salt and pepper. Bring to a boil, reduce heat, and cover for 30 minutes. Add carrots, stir and cover for an additional 60 minutes until meat and barley are done.
Or cheat and use left over roast like we did, then just brown onion and garlic, chop meat and add together. Add water, spices, barley and carrots because the meat is already cooked. Bring to a boil and simmer until barley and carrots are tender.