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Beef & Barley Soup

Beef & Barley Soup

Total Time:

1hrs 20mins

Prep:

20mins

Cook:

6hrs 60mins

Skill Level:

Easy

Ingredients

  • 1 medium Yellow onion, diced
  • 1 medium Carrot, peeled and diced
  • 1 medium Stalk celery, diced
  • 1 medium Parsnip, 1/4" thick rounds
  • 1 medium Turnip, 1/4" thick rounds
  • 2 Cloves grarlic, minced
  • 1 1/2 lb Boneless Beef Chuck, cut into cubes
  • 2 tsp Kosher salt, divided
  • 1/4 tsp Freshly ground pepper
  • 2 tbsp Olive oil, divided
  • 1 tsp Dried, thyme
  • 1 tbsp Tomato paste
  • 5 cups Beef stock
  • 3/4 cup Pearl barley
  • 1 Dried bay leaf
  • Chopped fresh parsley leaves, for garnish

How to Make It

1.

Heat 1 Tbsp olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.

2.

Heat the remaining 1 Tbsp olive oil in the same pot over medium-high heat until shimmering. Add the onions, carrots, celery, parsnip and turnips, and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 tsp dried thyme, and remaining 1 tsp kosher salt and cook until fragrant, about 30 seconds more.

3.

Add 1 tbsp tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add beef stock broth, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes.

4.

Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.

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