For the ultimate "dude food" check out this beef soup recipe which starts with steak marinated in bourbon. Its dark, rich brown color comes from the caramelized onions which also add a little sweetness. It's the perfect soup to serve on any game day with thick slices of whole wheat bread and a glass of beer or two.
The yummy veggies and barley in the soup, come in this package below.
Bourbon Beef Barley Soup
Prep Time: 50 minutes
Start to Finish: 50 minutes
½ cup bourbon
¼ cup chopped garlic
3/4 teaspoon salt
1 teaspoon black pepper
1 boneless beef rib eye steak (about 1 pound), cut into ½-inch cubes
2 tablespoons olive oil
3 medium onions, thinly sliced (about 3 cups)
1 carton (32 oz) Progresso® beef flavored broth
2 packages (7 oz each) Green Giant® healthy heart frozen vegetable blend (pearled barley, sugar snap peas and julienne carrots in an herb infused extra virgin olive oil sauce)
In medium bowl, combine bourbon, garlic, salt and pepper. Add the beef; toss to coat. Cover and refrigerate for 30 minutes.
Meanwhile, heat olive oil in Dutch oven over medium heat; add onions. (This will seem like a lot of onions but they will cook down to about
1 cup or less.) Cook, stirring frequently, until onions are caramelized and deep golden brown, about 25 minutes. Remove from Dutch oven; set aside. In same Dutch oven, cook and stir beef over high heat until browned, about 3 minutes.
Return caramelized onions to Dutch oven. Stir in beef broth; bring to a boil over high heat. Reduce heat to medium; stir in frozen vegetables. Cook just until thoroughly heated, about 5 minutes.
6 servings (1 ½ cups each)
Tip:
To make Mushroom Bourbon Beef Barley Soup, add 1 can (4 oz) Green Giant® sliced mushrooms with liquid when adding the beef flavored broth.
Beef can be marinated for up to 24 hours.