It’s that day again, the culmination of the long campaign season. We’ve had to endure ads, speeches and rallies. Now it’s the day to do your civic duty and vote. I don’t care who you vote for, as long as you do. And that’s as political as I’m going to get.
Most people will have to squeeze in voting between their lives, and then wake up tomorrow to find out who the next president will be. I would love to throw a returns watching party. I’m a bit of a geek that way. But I’m one of those that has to vote, then go to work. It will be late when I get home, so I’m just going to grab a bowl of soup and watch the returns.
Since this is a food blog, I will share the recipe for my soup. It’s truly one of the easiest soups I’ve ever made. A great soup for busy people. And it’s great for chilly days.
French Onion Beef Barley Soup
- 1/2 lb stew beef, cut into 1/2″ cubes
- 1 medium onion, sliced thin
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 c beef broth or stock
- 2 c water
- 3/4 c pearl barley
- 1 tsp thyme
- salt & pepper to taste
In a stock pot, heat oil over med heat.Season beef. Brown beef in batches; set aside. Turn down heat to med-low.
In the same pot, melt butter. Add onion and cook slowly until caramelized, about 20 minutes. Return beef to stock pot. Add thyme, broth, water and barley. Bring to a boil. Reduce heat to low and simmer until barley is cooked, about 60 minutes.
Note: feel free to add diced carrots when you add the beef back to the pot.