Beef barley soup

* 2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
* 3 Tbsp olive oil
* 11/2 cups chopped carrots (about 3)
* 1 cup chopped celery (about 2 ribs)
* 2 cups chopped yellow onion (1 large)
* 3 Tbsp tomato paste
* 11/2 Tbsp minced garlic (4 cloves)
* 2 (32 oz) cartons low-sodium chicken broth or beef broth
* 1 Tbsp low-sodium soy sauce
* 2 tsp Worcestershire sauce
* 2 tsp minced fresh rosemary, or 1/2 tsp dried
* 2 tsp minced fresh thyme, or 1/2 tsp dried
* Salt a and freshly ground black pepper
* 1 cup pearl barley
* 1 small can of mushroom stems & pieces (drained), optional
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another
1 Tosp oil to pot.
Add 1 Tosp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
Add tomato paste and garlic and saute 1 minute longer.
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45
– 60 minutes.
Add barley and simmer until cooked through and beef is tender, about 45 – 60 minutes longer. If using mushrooms, add about 5 minutes before serving.
Stir in parsley. Serve warm

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