Italian Meatloaf

Throughout my cooking career, I've had limited success with meatballs, trying multiple recipes.  Some were tastier than others, and many fell apart while simmering in tomato sauce.  Forming and frying or baking meatballs is also time consuming.  Then I stumbled on the idea of Italian meatloaf--meatball flavor with the ease of a loaf!

The recipe that follows is my take on the Italian meatloaf from Desperation Entertaining and  a recipe for meatballs in Sunday gravy created by Cook's Illustrated.

Italian Meatloaf
2 slices hearty white sandwich bread, cut into 1/2 inch cubes
1/2 cup buttermilk
1/4 cup chopped fresh parsley (more or less)
2 cloves garlic, crushed
1 egg yolk
1/4 tsp crushed red pepper
1/2 tsp Italian herb mix, optional
1 # ground beef, 93% lean
1-2 ounces prosciutto, chopped fine
1/2 cup grated Parmesan cheese
1/3 cup onion, minced
pasta sauce, optional

• Combine bread cubes, buttermilk, parsley, garlic, egg yolk, and spices.  Mash with a fork until no bread chunks remain.
• Add ground beef, prosciutto, Parmesan, and onion.  Mix gently but thoroughly with your hands.
• Pat mixture into a pan, cover with optional pasta sauce, and bake at 350 degrees until cooked through, about 30 minutes.

Notes:

• Use a high quality sandwich bread, like Arnold Country White or Pepperidge Farm Farmhouse Hearty White.
• The Italian herb mix is optional.  You can wing it by combining oregano, basil, marjoram, thyme, and/or cracked rosemary.
• I usually prepare this recipe times six (6# meat).  I'll bake 1/3 and freeze the rest (raw) in two separate gallon freezer bags.  I freeze them flat on a baking sheet so they'll store neatly and thaw quickly.
• If you try this x6, you'll have plenty of egg whites left.  Here's a source of ideas in case you want to use the whites instead of tossing them:  recipes.
• Prosciutto is expensive and flavorful, so I usually use the smaller amount listed.
• For best results, buy the tastiest Parmesan you can afford.  Real cheese is so much better than what comes in a can!
• If you're making a big batch, the food processor can be a huge help.  Use it to grate the Parmesan, if needed.  The parsley should be chopped next, followed by (in any order now) the onion, garlic, and prosciutto.
• At the bottom of this post I've typed in the ingredient amounts needed for a x6 batch.
• If you use more than 1# of meat, your loaf will of course take more than 30 minutes to bake.  If you're in a hurry, shape it into a ring instead of a slab:

Buon Appetito!

Italian Meatloaf x6
12 slices hearty white sandwich bread, cut into 1/2 inch cubes
3 cups buttermilk
1 1/2 cups chopped fresh parsley (more or less)
12 cloves garlic, crushed
6 egg yolks
1 1/2 tsp crushed red pepper
1 Tbsp Italian herb mix, optional
 6# ground beef, 93% lean
6-12 ounces prosciutto, chopped fine
3 cups grated Parmesan cheese
2 cups onion, minced
pasta sauce, optional

Oven Fried Catfish and Chicken Parmesan

Here's a simple, tasty way to prepare catfish.Oven Fried Catfish

2# catfish fillets

~ 1/3 cup butter, melted

1/2 cup fine dry bread crumbs

1/2 cup cornmeal

1 Tbsp Old Bay seafood seasoning

• Rinse fish and pat dry.
• Combine crumbs, cornmeal, and Old Bay.
• Set up an assembly line. Dip fish in melted butter, drain, and coat with the crumb mixture. Place on baking sheet.
• Bake until fish is opaque and flaky. The timing depends on oven temperature; anything from 350-425 will work well.

Notes:

• You can dip the fish in melted butter, margarine, oil, or a combination. Since I use Better Butter, which is whipped, the volume isn't accurate. This means I don't measure anymore, but guesstimate how much to melt.
• To keep things tidy, it works best to use one hand for dipping only--don't touch the crumbs with it at all.
• Catfish is thick and moist, difficult to overcook.
• This recipe isn't appropriate for thin fish filets as the coating-to-fish ratio would be to high.
• I like to keep some prepared fish in the freezer. Lay it on plastic wrap on a baking sheet, cover, and freeze. Then place two filets back-to-back, wrap in plastic, and store in a freezer bag. Thaw in the fridge on a baking sheet and bake as usual. This can also be the foundation of a give away meal--a change from the usual lasagna or chicken casserole.
• I cover the baking sheets with heavy duty foil. My dish washers are appreciative. ;-)
• Leftovers reheat well in a nonstick skillet over medium-low heat.

VARIATION: CHICKEN PARMESAN

I use the same technique to make chicken Parmesan:

2# skinless, boneless chicken breasts

melted butter

1/2 cup Italian style bread crumbs

1/2 cup grated Parmesan cheese

-

The chicken can be cooked on a baking sheet (like the catfish) or in a pan with sauce (serve pasta on the side). Grease a baking pan (9 x 13" or larger, depending on how much chicken you use) and pour in a jar of pasta sauce. Mix in a little bit of water (1/2 cup?), top with chicken, and bake uncovered. Again, the timing depends on your oven temp. You already know how to cook chicken, right?

-

This freezes well, just like the fish. I find that 2# of chicken has less surface area (smaller but thicker pieces) than 2# of catfish, so you may not need quite as much crumb coating. Measure scant amounts or freeze the crumbs for next time.

Pesto: Summer in a Bag

There's something cheery about serving pesto in February. That bright green, that summery smell--fantastic!

-

How to achieve enjoyment of this out of season treat? Well, you can buy pesto sauce in a jar (eh), or make your own with expensive grocery store basil. I prefer to harvest our basil, make several batches of sauce, and freeze it in small bags, which are easy to thaw and toss with pasta.

-

Elizabeth gave me this recipe many years ago. The only changes I've made are to put "Ever Fresh" in to save the bright color and to add some salt at serving time.

-

Pesto Sauce

2 1/2 cups fresh basil, washed then spun or patted dry

1/2 cup walnuts

4 large garlic cloves, pressed

1/4 cup extra virgin olive oil

1 tsp "Ever Fresh" or equivalent (ascorbic acid), dissolved in 1 Tbsp water

-

Put everything in the bowl of a food processor (a double batch fits well). Process until smooth. Store flat in pint-size freezer bags, being sure to press out all the air. To serve:

1 pound pasta (reserve 2 cups cooking water)

1/2 tsp salt, optional

2 ounces cream cheese, optional

1/2 cup Parmesan or Romano cheese, grated

• Cook pasta in boiling water.
• Meanwhile, thaw pesto in a container of hot water, then scrape into a serving dish. If desired, add salt and cream cheese. Mash and mix to combine, adding some pasta water as needed. Reserve more pasta water before draining.
• Drain pasta and add to the sauce. Toss to coat, adding water as needed. Sprinkle with half the grated cheese, toss, add remaining cheese, and toss again. Serve with a smile.

(Better Than) Manicotti

For years, I've stuffed pasta shells with a ricotta & spinach filling, great for baking that day or freezing for later. Not everyone was a fan, though; some folks (okay, kids) ate the noodle and left behind the big blob of filling.

Well, one of my sisters pointed out a Cook's Illustrated recipe for baked manicotti (January 2007). It's wonderful, though not truly manicotti, which is a pasta tube that gets stuffed rather like my old shells. This version is made with no-boil lasagna noodles rolled around the filling. The technique is quicker and easier, and the product is tastier, with a better pasta-to-filling ratio. I follow CI's instructions, but not their recipes, using my own filling and sauce from a jar (gasp!). Here's the "how to":

Prepare one box of no-boil lasagna noodles at a time. Pour 1 inch boiling water into a 9 by 13-inch baking dish, then add noodles one by one. Soak them for five minutes, separating frequently with the tip of a knife to keep them from sticking together. Remove noodles from water (I drain, then add cold water so I can pick them up) and place in a single layer on clean kitchen towels.

Put 1/4 cup (#16 scoop) of cheese mixture on the short end of each noodle. Spread evenly three-fourths of the way up. Roll into a tube shape. Done!

Now it's time to decide where to put your creation. I usually make a huge batch, layering tubes on a baking sheet (separated by plastic wrap). These are frozen until hard and then transferred to plastic bags, from which I can remove a little or a lot, depending on the size of the crowd to be served.To serve fresh or frozen manicotti, I place the tubes on top of pasta sauce in a greased pan. Ideally, arrange the frozen tubes in the pan a day ahead so they can thaw overnight. You can cover with more sauce if you like (I usually don't).

Cover the pan with foil and bake until at least 140* internally. The time depends on how cold the pasta was and what oven temperature you choose--this food's not fussy.When the pasta is nearly done, sprinkle with Parmesan and return to the oven (uncovered) to melt the cheese.

This is a great Friday night dinner with sauce straight from the jar (I like Barilla). And if you use a nice meat sauce, the dish tastes just like lasagna. Mangia!

Here's my filling recipe. The last time I used it, I filled 55 noodles (about four dinners here). Cutting in half is simple, if you'd like to start with less.

(Better Than) Manicotti
Barilla no-boil lasagna noodles, about 55
4 (10 oz. each) packages frozen chopped spinach
5 # part-skim ricotta cheese (use 2# for a half batch)
2 # shredded mozzarella cheese
2 cups grated Parmesan cheese
4 eggs, slightly beaten

Thaw spinach. Squeeze out excess moisture and combine with cheeses and eggs. Assemble by rolling 1/4 cup filling onto each soaked noodle (see instructions above).

One more picky note: As I got near the end of the filling, I pre-scooped it to figure out how many noodles I would need to soak from the final box.

Gyros

Gyros--YUM! Over the years, I've tried home cooked versions, and while the bread and condiments hit the right buttons, the meat was never even close.

Enter Cook's Illustrated. Two summers ago the magazine showcased gyros made with seasoned ground meat cooked in patties. These are fantastic! The recipe is a bit of a production (no surprise for CI fans), but worth it when the craving must be satisfied. Besides, I usually prepare a triple batch so there are two meals waiting in the freezer.

Here is the ground beef (instead of lamb) variation (adapted slightly) from the July/August 2007 issue:

Homemade Gyros
puffy pocketless pita bread, 1 1/2 cups torn pieces
1 medium onion, coarsely chopped, about 1 1/2 cups
2 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
4 tsp dried oregano
6 cloves garlic, pressed
2 pounds ground beef, (I use 93/7 fat)
2-3 Tbsp oil (less if you use fattier beef)

For serving:
more pita
chopped cucumber
chopped sweet onion
chopped tomato
plain yogurt (preferably not non-fat)

Process pita pieces, onion, lemon juice, salt, pepper, oregano, and garlic in food processor until smooth paste forms, about 30 seconds.
Transfer onion mixture to large bowl; add beef and gently mix with hands until thoroughly combined. Form meat mixture into small patties.
This is when I bag up the extra meat mixture for the freezer.
Cook patties in a frying pan, on the griddle, under the broiler, or (my preference) on the grill.
Warm pitas individually in the microwave or by wrapping a stack in foil and heating in the oven. Serve with condiments: cucumber, onion, tomato, and yogurt. I also like an extra sprinkle of salt on the meat.

I was in a hurry this weekend and ended up cooking a bagful of meat all together in a skillet, taco meat style. The kids thought it was great!

The patties can be chewy if the meat is overmixed, plus they can be tricky to divide among the pitas. The ground mixture was easier to serve and eat, and was certainly easier to prepare. I don't know if I'll ever make patties again!

Banana Muffins

At our house these are actually called banana-chocolate chip muffins, because the "optional" chocolate is omitted only during Lent. ;-)

This recipe is adapted from one in Moosewood Restaurant Cooks at Home. I like it because it uses up a lot of banana and because it calls for a measured amount of mashed fruit rather than the less precise number of whole bananas.

-

Dry Ingredients

2 cups flour (I use white whole wheat)

1/2 cup sugar

1 Tbsp baking powder
1/4 tsp salt

1/2 cup chocolate chips, optional

-

Wet Ingredients

1 1/2 cups mashed banana (about 4 each)

2 eggs

1/2 cup vegetable oil

• Whisk together most of the dry ingredients, then stir in the chocolate chips.
• Whisk together the wet ingredients.
• Pour wet into the dry and stir gently to combine.
• Scoop into 12 paper-lined muffin cups.
• Bake at 375 degrees until toothpick comes out dry, 20-22 minutes.
• Enjoy!

Notes:

• If you don't have enough banana, you may substitute some applesauce. I keep some single serving applesauce on hand to top off banana or pumpkin for muffins. (Once in a while I even let the children eat some...)
• Make ahead tip: Prep the wet and dry ingredients (separately!) the night before. Instead of mixing everything together, layer the wet ingredients, covering the banana with the eggs and oil. They'll seal out the air, keeping the banana pretty. (This picture shows enough for a double batch.)

• For longer storage, keep the dry ingredients in a bag in the fridge or pantry. Stir the wet ingredients together and freeze in a bag or container. The banana mixture will turn brown, but that won't affect the final muffins. I haven't tried my layering trick in the freezer. The eggs need to be mixed in before freezing, but mixing just egg and banana and then covering with oil might keep everything more attractive, not that it's really a big deal.
• These are big muffins. You could easily get 15-16 smaller muffins, but since I like to bake just one pan at a time, a batch of 12 is most efficient for me.

Cinnamon Rolls

Cinnamon Rolls
This recipe makes two 9" x 13" pans of soft, sweet, buttery, cinnamony rolls. They are irresistible! I've slightly adapted it from a recipe from my mom's friend's mother-in-law, Adelaide.

Rolls:
2 cups milk
1/3 cup cold butter
1/2 cup sugar
1 egg
2 pkg yeast (4 1/2 tsp)
1 tsp salt
6 cups (+) flour

Filling:
1 cup softened butter
1 1/3 cups sugar
2 Tbsp cinnamon

Icing:
3 cups powdered sugar
cream or milk
splash of vanilla, optional

Heat the 2 cups milk (but don't boil). Pour into mixing bowl and add butter, cut in chunks. Let butter melt (which will cool the milk, too). When the milk is lukewarm (105-115 degrees F), add sugar, egg, and yeast. Let it stand for about 5 minutes, until the yeast begins to foam. Add salt and 3 cups flour, mixing well. Add remaining flour and knead into a soft dough. You may need more flour. (In a Kitchen Aid mixer, mix on speed 2 until the dough clears the sides of the bowl--sprinkling more flour if necessary--then mix for 2 more minutes.) Cover and let rise until doubled.

Meanwhile, combine filling ingredients.

Punch down the risen dough. Roll 1/2 the dough into a rectangle, about 12" x 18". I like to work on freezer paper taped to the counter. I made a few marks on it to guide the size of my rectangle. Spread with the filling, leaving about 1/2" strip of dough plain. Roll up the dough along the long side and pinch the edges to seal.

[I misread the recipe this time--that picture shows only HALF the recommended filling...]
Cut into 20 pieces. I cut the long roll in half, then each of those in half, leaving four smaller logs. Cut each of these into 5 pieces. Try to make the thicknesses similar. Some rolls will be wider than others, because the center of your original roll is bigger than the ends. Just put the smaller ones in the middle of the pan. Lay these 20 rolls in a greased 9" x 13" pan. Repeat with remaining dough.
I make the first cut with a knife, but use unwaxed dental floss (or at least unflavored, if that's all I can find) for all the rest. Ease it under the dough and wrap it around the top. Pull the two ends in opposite directions, and you'll make a beautiful, clean cut that doesn't smush the roll out of shape.

Cover and let rise again until almost double. Bake at 350 degrees for 15-20 minutes, or until lightly browned. I bake only one pan at a time.

Glaze while hot or warm or cool. Mix the powdered sugar with cream or milk (and optional vanilla) to achieve the proper consistency. If you are glazing hot rolls, make the icing very thick; it will melt all over. The cooler the rolls, the thinner your icing can start out. You may want to spread icing on one roll and watch it for a few minutes to decide whether or not to add more milk.

These are, of course, best eaten warm. Microwaving a cool roll for just a few seconds works wonders.

Make-ahead tips:
The rolls pictured here were mixed, risen, spread, and cut one night then put in the fridge. In the morning I warmed the oven SLIGHTLY, put a Pyrex of boiling water on the floor, and let the rolls rise in there. Then I baked one pan at a time.

My mom and I have had success baking the rolls ahead and then freezing them (uniced and out of the pan) wrapped in plastic and foil. When ready to serve, just put in pans, thaw (overnight at room temperature), warm in the oven (covered with foil), and glaze.

I think they are best freshly baked, so for Christmas 2008 I am going to try freezing the raw sliced rolls, thawing them in the fridge, and baking in the morning. I'll update the recipe with my success or failure.

UPDATE: I made the Christmas rolls just a day ahead, but my sister froze some shaped rolls. She said they thawed and baked up beautifully. Now we know!

Note: I've copied all this text below without pictures for anyone who wants to print just the recipe. Bon Appetit!

Bonus picture: Here's the island late at night after roll making and birthday decorating. Yes, I went to bed with it looking like that! I did get up early enough to raise and bake the rolls and get everything clean again. I must clear and wash that thing at least three times a day...

Cinnamon Rolls
This recipe makes two 9" x 13" pans of soft, sweet, buttery, cinnamony rolls. They are irresistible! I've slightly adapted it from a recipe from my mom's friend's mother-in-law, Adelaide.

Rolls:
2 cups milk
1/3 cup cold butter
1/2 cup sugar
1 egg
2 pkg yeast (4 1/2 tsp)
1 tsp salt
6 cups (+) flour

Filling:
1 cup softened butter
1 1/3 cups sugar
2 Tbsp cinnamon

Icing:
3 cups powdered sugar
cream or milk
splash of vanilla, optional

Heat the 2 cups milk (but don't boil). Pour into mixing bowl and add butter, cut in chunks. Let butter melt (which will cool the milk, too). When the milk is lukewarm (105-115 degrees F), add sugar, egg, and yeast. Let it stand for about 5 minutes, until the yeast begins to foam. Add salt and 3 cups flour, mixing well. Add remaining flour and knead into a soft dough. You may need more flour. (In a Kitchen Aid mixer, mix on speed 2 until the dough clears the sides of the bowl--sprinkling more flour if necessary--then mix for 2 more minutes.) Cover and let rise until doubled.

Meanwhile, combine filling ingredients.

Punch down the risen dough. Roll 1/2 the dough into a rectangle, about 12" x 18". I like to work on freezer paper taped to the counter. I made a few marks on it to guide the size of my rectangle. Spread with the filling, leaving about 1/2" strip of dough plain. Roll up the dough along the long side and pinch the edges to seal.

Cut into 20 pieces. I cut the long roll in half, then each of those in half, leaving four smaller logs. Cut each of these into 5 pieces. Try to make the thicknesses similar. Some rolls will be wider than others, because the center of your original roll is bigger than the ends. Just put the smaller ones in the middle of the pan. Lay these 20 rolls in a greased 9" x 13" pan. Repeat with remaining dough.

I make the first cut with a knife, but use UN-waxed dental floss for all the rest. Ease it under the dough and wrap it around the top. Pull the two ends in opposite directions, and you'll make a beautiful, clean cut that doesn't smush the roll out of shape.

Cover and let rise again until almost double. Bake at 350 degrees for 15-20 minutes, or until lightly browned. I bake only one pan at a time.

Glaze while hot or warm or cool. Mix the powdered sugar with cream or milk (and optional vanilla) to achieve the proper consistency. If you are glazing hot rolls, make the icing very thick; it will melt all over. The cooler the rolls, the thinner your icing can start out. You may want to spread icing on one roll and watch it for a few minutes to decide whether or not to add more milk.

These are, of course, best eaten warm. Microwaving a cool roll for just a few seconds works wonders.

Make-ahead tips:
The rolls pictured here were mixed, risen, spread, and cut one night then put in the fridge. In the morning I warmed the oven SLIGHTLY, put a Pyrex of boiling water on the floor, and let the rolls rise in there. Then I baked one pan at a time.

My mom and I have had success baking the rolls ahead and then freezing them (uniced and out of the pan) wrapped in plastic and foil. When ready to serve, just put in pans, thaw (overnight at room temperature), warm in the oven (covered with foil), and glaze.

I think they are best freshly baked, so for Christmas2008 I am going to try freezing the raw sliced rolls, thawing them in the fridge, and baking in the morning. I'll update the recipe with my success or failure.

Bon Appetit!

Honey-Mustard Marinade

Adapted from The Washington Post (article by Candy Sagon).

1 cup mustard (yellow, Dijon, whatever)
1/2 cup honey
1/3 cup white wine
1 1/2 tsp thyme, fresh or dried
pepper

Combine all ingredients. This makes enough for up to 3 pounds of chicken.

Asian (hoisin) marinade

Adapted from Good Food Gourmet by Jane Brody.

3/4 cup reduced-sodium soy sauce
1/2 cup hoisin sauce or sweet bean paste or combination
1/2 cup sherry
1/4 cup sugar
12 large cloves garlic, crushed
1-4 tsp (know your audience!) crushed red pepper flakes
2 Tbsp oil

Combine all ingredients. Makes about 2 cups, enough for 2-3 pounds of chicken.

Indian Yogurt Marinade

Adapted from Good Food Gourmet by Jane Brody.

1 cup plain yogurt
1/4 cup finely minced onion
2 Tbsp oil
2 Tbsp fresh lime juice
1 tsp salt
2 large cloves garlic, crushed
1 tsp garam masala
1/2 tsp grated gingerroot
lime zest and pulp

Combine all ingredients. Makes about 1 1/2 cups.

Notes:

• I usually make a 1 1/2 or double batch for 2-3 pounds of chicken.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).
• Garam masala is an Indian spice blend. I mix my own based on proportions by Jane Brody: 1 tsp each cardamom, cumin, cinnamon, and coriander, plus 1/2 tsp each cloves and black pepper.

Asian (soy-orange) Marinade

Adapted from Good Food Gourmet by Jane Brody

1/2 cup orange juice
1/4 cup reduced sodium soy sauce
1/4 cup sherry
1 large clove garlic, crushed
2 tsp grated fresh gingerroot
1 Tbsp honey
1 Tbsp sesame oil
grated orange zest

Combine all ingredients. Makes about 1 1/8 cups.

Notes:

• I usually make a double batch for 2-3 pounds of boneless chicken.
• Fresh orange juice is not necessary.
• The zest of one orange is enough for a double batch.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).

Taco Soup

A friend shared this simple, quick recipe with me.

2 pounds ground beef
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix (I use reduced sodium)
Brown meat. Add onion and mixes and cook.

1 can (15 ounce) dark red kidney beans
1 can (15 ounce) pinto beans
1 can (15 ounce) hominy
1 small can chopped green chiles, optional
3 cans (14 1/2 oz. each) stewed or petite diced tomatoes
3-4 cups water
Do NOT drain the cans. Add to meat mixture. Cook about 30 minutes, until soup is hot and flavors are blended.

This is great served with chili condiments: sour cream, fritos, grated cheese, and sweet or green onions. If you want it thicker (or want it to fit in your crockpot), just don't add as much water.

This recipe is easy to increase. It freezes fine, but it's so easy that I don't see the point in taking up the freezer space. Maybe making and freezing extra meat mixture would give you a head start. With that in the freezer and cans in the cupboard, you'll always have an emergency dinner ready.

Beef Barley Soup

Don't you feel cozier just looking at that bowl? :-)

Beef Barley Soup

2 pounds beef cubes (from a roast; chuck roast requires trimming but is flavorful)
onion, chopped, to taste (about 2 large)
5-8 cups broth or water (I use the Swanson boxes of reduced sodium beef broth)

extra broth may be needed
2/3 cup barley (it really expands!)
fresh mushrooms, sliced, optional
sliced or baby carrots

I made this recipe up, and there are several ways to cook it. You can just throw everything but the carrots in a crockpot, then steam the carrots and add at serving time.

The flavor is better if the meat and onion are browned first. Saute the beef in oil, in small batches so it can stick a bit and brown instead of steaming in its juices. Next cook the onions, scraping up the meaty bits in the pan (add a bit of broth if needed). Then put everything but the carrots in the crockpot, or simmer on top of the stove. If you have a Dutch oven, you can even simmer in the oven (about 300 degrees).

In any case, simmer somehow until the barley is cooked and the beef is tender, at least an hour and a half. If you use a crockpot, steam the carrots and add at serving time. If you're simmering on the stove, add the carrots after the beef and barley are done, and cook just until the carrots are ready.

This recipe is easy to double or triple (but that's A LOT of soup), and it freezes well without the carrots. I sometimes make a big batch with the smallest amount of broth, and freeze it in a smaller portion than we will eat. Later I thaw it and add the carrots and more broth. The long cooking is done, and it takes up less space.