Friday, May 3, 2013

Turning Leftover Pot Roast Into Beef Barley Soup


Beef Barley Soup by Angie Ouellette-Tower for godsgrowinggarden.com photo 2013-03-22_zps4c21b966.jpg

Turning Leftover Pot Roast into Beef Barley Soup

"Leftover" Pot Roast usually remains leftover in the fridge until it spoils.  Pot Roast is delicious but not day after day after day.  This is a great way to use that unwanted food and turn it into something that everyone in your household will want to eat.

Beef Barley Soup by Angie Ouellette-Tower for godsgrowinggarden.com photo 012_zps8c33c0b5.jpg


2 1/2 cups leftover gravy, onions, potatoes, carrots (from the roast) (after blending)
1 cup chopped leftover beef
3 to 4 cups water
2 small onions (peeled & chopped)
2 stalks celery (washed & chopped)
1 1/2 cups chopped carrots & parsnips (peeled first)
olive oil or butter for sautéing
1 teaspoon dried basil
salt & pepper to taste
cayenne pepper to taste (optional)
1/2 cup pearled barley

Begin by removing the beef from the leftover carrots, potatoes, onions, gravy & whatever else you add into your roast beef.  Chop the leftover beef (I realize that you won't always have 1 cup of beef leftover - but it's OK if sometimes there is more beef or a little less than a cup).  Now, puree (in a blender) the leftover gravy, carrots, potatoes, onions & water until everything is liquid (here again - I realize that you won't always have 2 1/2 cups of leftover gravy, carrots, potatoes, onions from the pot roast  - so just measure the leftover portion & add 1 more cup of water than that amount.  For example:  if you have 4 cups of leftover liquid puree then add 5 cups of water).  Set that aside. 

Prepare all of the vegetables as listed above.  In a large stock pot sauté all of the vegetables for about 3 minutes in a little olive oil (or butter).  Now add in the liquid from the previous step.  Add the spices.  Bring to boil & boil for about 10 minutes before adding the pearled barley.  Add the chopped beef.  Lower the heat & simmer until the barely is cooked to your desired "doneness" (I like my barley a little chewy & al dente).

Beef Barley Soup by Angie Ouellette-Tower for godsgrowinggarden.com photo 013_zpsc103ed07.jpg

Remove from heat, serve immediately & ENJOY!!

Beef Barley Soup by Angie Ouellette-Tower for godsgrowinggarden.com photo 014_zpse8afb3c4.jpg


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8 comments:

  1. visited and followed you back! thanks.

    ReplyDelete
  2. Thanks for the recipe. I'm following from Marci's blog hop. I'm following on Facebook, Bloglovin, and Pinterest... best wishes, Linda

    ReplyDelete
  3. This is a great idea and it looks really good! I'm here from the train blog hop. I'm following you with GFC and looking forward to reading more. :)

    Jennifer
    http://thistlebearhome.blogspot.com

    ReplyDelete
  4. My Mother used to do this, it was delicious! Just stopping in from the Train Blog Hop:)
    Crystal
    http://angeloriantradition.blogspot.com/

    ReplyDelete
  5. This looks delicious. I'll have to try it out sometime when I'm home with my family. Thanks for your sweet comment on my blog! Following you back through GFC :)
    ~Christine
    lifewithasideofcoffee.com

    ReplyDelete

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