1 1/2 lb chuck steak (fat trimmed and cut into small pieces)
3 c beef stock
2 c sliced carrots
2 stalks celery, sliced
1/2 c peas
1/2 a medium onion, diced
1 c quick barley
I sauteed some of the trimmed fat from the steak in my big pot to get the flavors started, then removed the fat and browned the steak pieces and onion. Next, I added the stock.
( I had grabbed a container of what I thought was beef stock from the freezer, but when I went to open it, I noticed it said turkey stock. At that point it was too late, so I went with it! It still turned out great.)
When the stock started to boil, I added in all the veggies and seasonings.
The peas and carrots were semi frozen, so I let it simmer for a bit-maybe 20 minutes-then brought it back up to a full boil and added the barley.
The barley absorbed most of the liquid, so at this point, it wasn't really a soup anymore. Either way, we all loved it! Barley will be making its way onto our menu again.
I was able to use carrots from the garden that I had frozen, turkey stock from our turkeys we raised, rosemary and thyme from our garden that I had dried, and peas from Husk-a local company that processes Indiana grown veggies. If you're in Indiana, I highly recommend checking out some Husk products!