Dark beers, such as stouts and porters, make deliciously hearty, comforting soups that keep—and freeze—well. And we all know how happy we are when we remember that we have a meal in the freezer for nights when we don't have the time (or interest!) to cook. It's like finding money in the pocket of a coat!
canola or olive oil, for cooking
½ lb (250 g) stewing beef, cut into chunks
2 garlic cloves, crushed
1 bottle dark beer, such as a stout
4 cups (1 L) beef or vegetable stock
2 carrots, peeled and chopped
2 celery stalks, with leaves, chopped
1/3 cup (85 mL) pearl or pot barley
1. In a large saucepan or small soup pot, heat a drizzle of oil over medium-high heat and brown the meat in batches, browning them on all sides and then removing them from the pot with a slotted spoon. If you like, add another drizzle of oil and sauté the onion for 4-5 min, until soft. Add the garlic and cook for another minute. Return the meat to the pan, add the beer, cover and cook over low heat for about an hour.
2. Add the stock, carrots, celery and barley and simmer for another 45 min, until the barley is tender. Season with salt and pepper and serve immediately, or cool and refrigerate for up to 3 days or freeze for up to 6 months.
Serves 6.
