The recipe for this winter stew is from my dear friend Tina Bornman. We had it for dinner on Monday. It can easily be transformed into a vegetarian variant with lentils.
Once we served it for a crowd of 90 for lunch at church preparing three batches. Surprisingly each batch turned out very different from the other depending on the taste buds of the chef. Amounts for 30 servings are included in brackets.
- 1 pound ground beef (or ground turkey) (6 lb, 3kg)
- 1 cup chopped onions (7-8 cups)
- 1 tablespoon minced garlic (7-8 tbsps)
- 6 cups of beef or chicken broth (11.5 litres)
- ½ cup pearl barley (3.5-4 cups)
- ½ cup diced turnip (3.5-4 cups)
- ½ cup diced carrot (3.5-4 cups)
- ½ cup diced, peeled potato (3.5-4 cups)
- 2 teaspoons tomato paste (1/3 cup)
- ½ teaspoon thyme (and/or bay leaf, marjoram, oregano) (4 teaspoons)
- black pepper
In a large pot, sauté ground beef, onions and garlic over medium heat until meat is cooked and onions are soft. Drain any fat. Then add beef brooth and pearl barley. Bring to boil and simmer for 20 minutes. Then add vegetables and potatoes, tomato paste and simmer, covered, for 30 minutes, stirring occasionally. Add salt and pepper to taste.
This is the basic recipe. Some things I’ve tried are:
- Use different vegetables
- Omit meat and add ½ cup green lentils with the barley.
- Use 3 cups tomato juice and 3 cups broth, and omit the tomato paste.
- If you rinse the barley in cold water several times before adding, the soup stays more clear-looking, and is not as thick.
My family likes the thicker soup so I always just throw it in.
Thanks for sharing, Tina.