Week of Dec 23, 2012

Sun - Beef and Barley Soup
Mon - see Christmas Eve Dinner
Tue - see Christmas Day Breakfast
Wed - Leftovers
Thur - Cashew Chicken
Fri - Carbonara (Food Network)

Beef and Barley Soup

1 tbsp olive oil

1 lb beef stew meat

salt and freshly ground black pepper

1 cup (1/2-inch) diced carrots (4 carrots)

1/2 cup chopped yellow onion

1 cup   (1/2-inch) diced celery (2 stalks)

2 garlic cloves, pressed

3 bay leaves

32 oz beef broth

2 cups water

1 cup   pearled barley

1 tbsp Worcestershire Sauce

Directions

1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl. 

2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.

3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.

Cashew Chicken http://www.foodchannel.com/recipes/recipe/cashew-chicken/

Chicken Carbonara http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-carbonara-recipe/index.html