Soup

BBC Soup

(Beef, Barley & Cabbage)

5 oz beef sirloin

½ cup barley

8 cups cabbage, shredded

5 cups beef broth

2 carrots, peeled and finely sliced

1 onion, coarsely chopped

1 can diced tomatoes w/green chilies

4 tbsp cooking sherry

1 tbsp Italian seasoning

Salt & pepper

Sear the beef over medium-high heat in cast iron skillet on both sides to brown.  Turn off heat and let stand ten minutes before cutting into small bite size pieces.  In large Dutch oven, combine all remaining ingredients except barley and beef.  Bring to a boil and cook five minutes.  Reduce heat, add barley and beef and simmer covered for 1½ hours.  (This could also be transferred to a crock pot and cook on low for three hours.)

Serve with black olive and garlic focaccio.

© Crackerberries 2013

Beef Stew & Sage Dumplings

1 lb stew meat

½ cup flour         
1 tsp pepper

1 tsp thyme
Shake these ingredients together in a zip lock bag.

1-2 tbsp vegetable oil

32 oz beef broth

1 qt tomatoes

1 bay leaf

1 tsp Italian seasoning

Salt & pepper

Brown beef in vegetable oil on all sides; add beef broth, tomatoes, bay leaf and seasoning and bring to a boil.  Reduce heat, cover and simmer for on hour.

4 carrots, peeled & sliced

1-2 stalks celery, sliced

1 onion, chopped

6 small red potatoes, quartered

1 cup frozen peas

Add carrots, celery, onion and potatoes to stew and return to boil; reduce heat and simmer on med/low heat for 45 minutes.  Add peas and return to boil. 

Sage Dumplings

1½ cup all purpose flour

2 tsp baking powder

½ tsp salt

2/3 cup milk

2 tbsp vegetable oil

1 egg

1 tsp fresh rubbed sage

Mix all ingredients together just until moistened.  Once stew is boiling add dumplings by spoonfuls, cover, reduce heat and cook 13-15 minutes.  Do not remove cover while dumplings are cooking.  Cool 10-15 minutes with cover off before serving. 

© Crackerberries 2011