Cooler temperatures and shorter days are tell-tell signs summer is gone. And when I think of fall, two things immediately come to mind: soup and apples.
So, today, I thought it would be fun to cover soup to nuts, using America's beloved fruit.
Super Easy; Serves 4
Beef and Barley Soup with Apples
1 lb. beef chuck trimmed and cut into bite-size pieces
2 t sea salt
1 1/2 t onion powder
1/2 t garlic powder
4 T extra virgin olive oil
2 strips duck bacon, diced
1 shallot, minced
3 thyme branches
1 fennel stalk, cut into 2" pieces
3 oz. brandy
1/2 c apple cider
40 oz. beef stock
1 c Italian or quick cook barley
1/3 c heavy cream
Place oil in Dutch oven over medium heat. Add bacon and cook until brown and crisp. Using a slotted spoon, transfer bacon to paper towel lined dish. Add shallots to remaining oil and lightly season with sea salt. Once shallots are translucent, remove and set aside.
Season beef with 2 tablespoons sea salt, onion powder, garlic powder, and add to remaining hot oil, browning beef on all sides. Once done, remove and deglaze with brandy. Using a wood spoon, scrape brown bits from bottom of Dutch oven. Add beef stock and apple cider.
Meanwhile, bundle fennel and thyme with cooking twine, and add to Dutch oven, along with beef and shallots. Cover with a lid and reduce heat to low. Once beef chuck is fork tender, about 2 hours, remove meat and 2 cups beef stock, reserving stock for later use. Add barley and cream, adjusting seasoning, if necessary.
Increase heat to medium. Once liquid is boiling, cover Dutch oven with a lid, cooking barley until tender, about 15 to 20 minutes. Add beef and reserved stock. Shut heat off and stir. Discard fennel and thyme.
Just before serving, sprinkle in bacon.
c=cup; T=tablespoon; t=teaspoon
Got a vegetarian? No problem. Just omit the beef, and instead of beef stock, use vegetable stock. When it's done, you'll still have good eats.
Remember, if you want the same results, follow the recipe and use the products mentioned.
For even more fresh and easy ideas, visit here anytime.
*This recipe originally aired Monday, October 9, 2017 on Indy Style.