Fratelli Perata Winery

Barley Beef Soup

Ok, I admit it. A new Costco opened just 30 miles from here, saving us the usual 60 mile trip to the next closest store. The attraction is they sell choice beef. Their standing rib roast is excellent, roasted over a bed of carrots, onions and celery. Dynamite with 2001 Cab Riserva.

So, what to do with the bones. Here is a contribution from Elsah's Landing Restaurant, via our Buon' Amici Mark. It's a 2 step recipe If you've leftover bones, your first step is already done:

5 pounds meaty beef bones
12 cups water
3 carrots, peeled
3 celery ribs
2 onions quartered
Preheat oven to 450. Roast bones in shallow pan 45-60 minutes.

Combine beef bones, carrots, celery, onion and bay leaf with water in large pot. Bring to boil, cover and simmer for 2-3 hours or until stock is dark brown and flavors have blended. Skim surface occasionally. Cool. Remove and reserve carrots. Cut lean pieces of meat from bones, chop, and set aside. Discard bones. Strain, cover and chill stock. Remove excess fat. Use within 3 days or freeze.


1 TB beef stock base
1 turnip, finely chopped
2 cups crushed, canned tomatoes
1 cups carrots, finely chopped
1 cup onion, finely chopped
1 cup celery, finely chopped

1/8 tsp. basil           
1 TB sugar
2 tsp. onion salt
1 tsp. celery salt
1/2 tsp. paprika
1/4 tsp. pepper

1/8 tsp thyme
1/2 cup frozen peas, unthawed
1/3 bup medium pearl barley

Combine turnip, tomatoes, carrots, onion, celery, beef stock base, sugar, onion salt, celery salt, paprika, pepper, basil and thyme with above beef stock and meat in large pot. Cover and simmer for 1 to 1 1/2 hours. Add peas and barley for last 20 minutes of cooking time. Stir occasionally.