My mother was not a fantastic cook (as the youngest of eight kids, her older sisters did all the cooking and hence all the learning) but certain things she did very well. One of these was beef barley soup, and in her honor I made a pot of it today, according to her recipe as I best remember it, with only minor tweaks. My sister Gretchen pitched in on the remembering, reminding me that mother used tomato soup instead of diced tomatoes, but having imbibed a little too much of it in the early ’60s, I cannot abide tomato soup.
So here’s the recipe. It works, though it makes a lot, and in dinner-party portions probably serves 10 or 12. Carol and I will feast on it for a day or two and then freeze the rest.
- 1 pound stew meat
- 32 oz beef stock or broth
- 6 cups water
- 1 cup pearled barley
- 1 large onion
- 1 can (14.5 oz) diced tomatoes
- 2 large carrots
- 3 large stalks celery
- 2 tblsp salt
Cut the beef up into small chunks, suitable for spooning. Mix beef chunks in a bowl with flour to coat all pieces. Melt a little butter in the bottom of a suitably large pot and brown the beef. Once the beef is browned, add in the broth, the water, the salt, and the barley. Bring to a boil, then reduce heat and simmer for 15 or 20 minutes to give the barley a good head start.
Add the vegetables. Simmer for another 45 minutes to an hour, or until the barley gets soft enough for you. (If you need to shorten the cooking time, use quick-cook barley, throw everything together at the beginning, and cook for only half an hour or forty minutes.) If you like pepper (we don’t, not that much) grind a little in.
Note that I prefer “hearty” soup, which means you can stand a spoon up in it. The recipe sounds like it calls for a lot of liquid, but barley is half-sponge, and when you’re done you’ll have something about 40% of the way from soup to stew. For thinner soup, add water or cut back a little on the barley. Nothing critical about the recipe; more meat would work, and you can leave out the onion if that’s an issue.
And there you have it. We ate simply but well when I was a kid. The evidence is in the pot.
We broke only one glass ornament this year, and it wasn’t one of the old ones. It was perhaps ten years old, the sort of worked-glass item you see artists making in real time with a blowtorch at home and garden shows, out of thin glass rod. When Carol touched it to take it down from the tree, it literally flew apart in her hands. (There were internal stresses involved, as we vacuumed up fragments six feet away.)
Wow.
There was some stress on Tuesday night when Carol’s mom fell at her home outside Chicago and was taken to the hospital. She didn’t break anything, fortunately, but had to spend Christmas in a hospital bed. To cheer her up I put an SX270 system on the coffee table by the Christmas tree and set up a Skype video call with my nephew Brian. The hospital has Wi-Fi in the rooms, and Brian set his new laptop up on Delores’s bed tray. So by virtue of my Phillips ToUCam and Brian’s built-in Webcam, she could see us, the dogs, and the Christmas tree. Delores was delighted, and it’s a technique to keep in mind if you find yourself in such a situation. Skype is very good with detecting and autoconfiguring Webcams, and there was no fussing involved. I plugged in the ToUCam, made the call, and video happened. It’s not exactly a flying car, but it’s definitely one of those odd Sixties dreams fulfilled, mostly when nobody was looking.
tracks, yapping furiously at it until he got bored. Pete Albrecht unexpectedly sent me a rare artifact indeed: An original Lionel 275W ZW dual-control transformer (right) that was probably made in the midlate 1950s. It works great, and can control two independent track sections and two independent sets of accessories.
