Spelt Soup with Beef (or Lamb)
When it’s cold outside, a warm meal waiting for you at home is a perfect way to keep winter at bay. The best part about a slow-cooker meal like beef and spelt soup is that it’s hard to mess-up. You can give this version a try but there is nothing wrong with adding a few of your favorite winter foods or spices to make it your own.
This beef and spelt soup is really just a variation on the old classic, beef and barley stew. Once you’ve tried spelt in lieu of barley, you’ll experience the versatility and heartiness of spelt kernels. Unlike barley, which can get a little mushy in the slow cooker, spelt kernels maintain their consistency, providing that tender, chewy texture that is such a great accompaniment to the beef.[spacer height=”20px”]
- 1 – 3 lbs beef or lamb stew meat, cut into 1 inch cubes
- 4 cups of water
- 1 (28 oz) can of diced tomatoes
- 1 cup of whole spelt berries
- ½ cup of red (or white) wine
- 1 large chopped onion
- 3 stalks of chopped celery
- 3 stalks of chopped carrot
- 4 garlic cloves
- ¼ cup minced parsley
- 1 tablespoon of cooking oil
- 1 teaspoon dried oregano
- 1 teaspoon shredded ginger
- 1 teaspoon of thyme
- 1 teaspoon of shredded galangal
- 1 teaspoon of fennel seeds
- 2 teaspoons of beef bullion
- 1 bay leaf (remove before eating)
- 1 slice of galangal (remove before eating)
Start your slow cooker on medium or low heat, and plan to cook for 6 to 7 hours.
Dry the beef or lamb with a paper towel, then season with salt and pepper. Brown the beef in a frying pan (with some oil) over medium heat for about 10 minutes, and place it in the slow cooker. Add all of the remaining ingredients to the slow cooker, and cook on medium for 6 or 7 hours.
The total cooking time is 6.5 to 7.5 hours. Preparation time is about 30 minutes, including dicing vegetables, and browning the beef or lamb.