Tuscan soup with beef, vegetables and red ale beer
- Preparation 25 min
- Cooking 2 h
- Servings 6 to 8
- Freezing Absolutely
- A beef shoulder roast of 725g, fat trimmed, cut into small cubes
- Olive oil
- 1 large red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 500ml IRISH RED ALE organic red beer from La Chouape microbrewery
- 6 cups beef broth
- 796ml diced tomatoes with Italian spices
- 1 tablespoon Italian spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup pearl barley, well rinsed
- About 3 cups chicken broth
- 540ml white beans
- 1 pack (142g) baby spinach
- 1 1/4 cups sliced red cabbage
- Salt and pepper from the mill
- In a large saucepan over medium high heat, add a dash of olive oil and sear half of the beef cubes, about 5 to 7 minutes, stirring occasionally. Add oil as needed. Season with salt and pepper generously. Remove the meat and set aside on a plate. Repeat with the rest of the beef.
- Add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring to soften. Add the tomato paste and cook for 1 minute while stirring.
- Deglaze with the beer and scrape the bottom to get all the flavours.
- Add the beef broth, tomatoes, Italian spices, thyme, oregano, beef cubes and season with salt and pepper. Bring to a boil, reduce to low heat and cover. Simmer 1 hour, stirring occasionally.
- Meanwhile, cook the barley. In a saucepan over high heat, add barley and pour enough chicken broth to have about 2″ of liquid above the barley. Bring to a boil, reduce to low heat and cover. Cook for about 30 to 35 minutes or until the barley is al dente. Pour into a colander, rinse thoroughly under water and set aside.
- In the large sauce pan, add the white beans, spinach and cabbage then stir. Simmer for 10 to 12 minutes or until cabbage is tender.
- Add the barley and stir. Continue cooking for 2 minutes, stirring. Taste and adjust seasoning if necessary.