To take the chill off: beef and barley stew

Leemei Tan from My Cooking Hut invited me to do a "guest post" about food and photography with a winter recipe. She has posted both today - hop over and see. What fun to be invited to participate in someone else's blog!

For the post, I developed a recipe for a hearty beef and barley stew. It took several tries to get it the way I wanted it but all of the rejects were delicious so no complaining here! I'm posting the recipe below. See Leemei's blog for the rest of the story.

Hearty winter beef and barley stew
(makes 3-4 servings)

1 – 1¼ pounds chuck roast, chopped into ~1 inch cubes
5 cups cold water
A few springs Italian flat leaf parsley plus chopped parsley to garnish
2 sprigs fresh thyme
1 medium yellow onion, halved
4-5 medium carrots
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 cup frozen pearl onions
2-3 smallish waxy potatoes: blue make for a nice color contrast with the other ingredients but any waxy potato will do
2 medium Jerusalem artichokes or parsnips
¼ cup pearled barley
Vegetable oil for cooking
Kosher salt and fresh ground pepper to taste

Season beef generously with salt and pepper on all sides. Heat 1-2 tablespoons oil in a large skillet and brown beef on all sides.

Transfer beef to a 5-6 quart Dutch oven or other heavy-bottomed sauce pan. Add water, thyme sprigs, 1-2 sprigs Italian flat leaf parsley, Worcestershire sauce, vinegar, half of the yellow onion (skin on is fine) and a whole carrot (skin on is fine). Bring to a boil and then reduce heat and simmer, partially covered, for 30-40 minutes. Remove thyme, onion and carrot.

Meanwhile, cut potatoes and Jerusalem artichokes or parsnips into 3/4 inch cubes and peel and chop remaining carrots into 1 each pieces. Re-heat pan used to brown the beef (add a little additional oil if necessary) and cook cut vegetables plus whole pearl onions for several minutes until they begin to brown. Take care not to crowd the pan. If your pan is not big enough, brown in batches.

After beef mixture has cooked 30 minutes per the above, add the barley and browned vegetables plus a generous sprinkling of kosher salt and pepper. Bring temperature back up to a boil, and then reduce to a simmer. Simmer, partially covered for an additional 30-40 minutes. At this point,the sauce will have thickened and the beef will be fork-tender. If sauce is not thick enough for your liking, remove cover, raise temperature and cook a little longer. If too thick, add cold water in ¼ cup increments until consistency is as desired. Adjust seasonings to taste. Serve with a sprinkling of chopped flat leaf parsley.

Hearty winter soup: beans, cabbage and farro

I hope you all enjoyed a fun New Year’s Eve and relaxing New Year’s Day. Ours was pretty low key. We had dinner at home and then popped into a friend’s party later on. We were back well before midnight. Today we ran errands and did a lot of long overdue organizing. Not too exciting, but satisfying to get done.

The weather here has turned particularly cold and blustery. It’s the time of year that’s best suited to nesting at home, keeping warm, and eating comfort foods. I’m turning to some of my winter favorites – beans and cabbage.

I’ve written about Rancho Gordo heirloom beans before. They have become a cult favorite among those who love beans and who love artisanal products and not without good reason: they are unusual, full of flavor and cook well. I’ve often found that typical store-bought have been sitting on the shelf so long they take a long time to cook and shrivel up when re-hydrated. These are produced in small quantities and turn over quickly, thereby having none of those problems.

A terrific hearty soup using one of their varieties appeared in Metropolitan Home in November. As soon as I read it, I knew I had to make it. Conveniently I had all of the shelf-stable ingredients on hand and only had to supplement them with the few additional fresh ingredients. Farro is a new favorite of mine and I was excited to try it in a soup. The soup is thick, hearty and filling and sings of all of the good things about winter.

p.s. Rancho Gordo has a new cookbook out. I have not had a chance to take a look yet.

Heirloom bean and farro soup with savoy cabbage

1 pound dried borlotti beans
1 cup farro
3/4 pound savoy cabbage, coarsely chopped
1/4 cup extra virgin olive oil
2 oz. pancetta, minced
1 large yellow onion,minced
3 cloves garlic, minced
1 1/2 teaspoon fresh rosemary, minced
2 Tbsp Italian parsley, minced plus more for garnish
1/4 teaspoon hot red pepper flakes
1 cup finely chopped can (San Marzano, preferred) tomatoes
2 teaspoons kosher salt

Soak beans overnight in water to cover generously.the next day,drain the beans and put them in an 8-qt pot with 3 quarts cold water. Bring to a boil over moderate heat, skimming any foam. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the beans are beginning to soften, about 45 minutes.

Stir in the farro and the cabbage. Return the soup to a simmer, partly covered, 30-45 minutes more.

While the beans and farro cook, heat the olive oil and pancetta in a skillet over moderate heat. Let the pancetta sizzle and render some of its fat, but do not let it brown. Stir in the onion, garlic, rosemary, parsley and hot pepper flakes. Cook, stirring until the onion is soft, about 10 minutes.

Stir in the tomatoes, raise the heat to moderately high, and cook, stirring constantly, until the sauce is thick and the tomatoes have softened, about 5 minutes.

Stir the contents of the skillet into the soup pot and simmer, partially covered, for 15 minutes. Season with salt. Garnish with more minced Italian parsley before serving.