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Beef and Barley Soup
Beef and Barley Soup combines tender chunks of beef, whole grain barley, and root vegetables in a rich, flavorful beef stock.
Ingredients
2 to 2 1/2 pounds chuck roast (after trimming and cutting into bite-sized pieces, you should have 1 1/2 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil, divided
1 cup yellow onion, diced
1 cup celery, diced
1 cup leeks, diced (white part only cleaned of sand)
1 cup carrots diced
1 tablespoon fresh garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 cup dry pearl barley
1 14-5-ounce can diced tomatoes with juice
1/2 cup white turnip, cut into bite sized pieces (or substitute with celery root, yellow turnip or simply increase the carrots by 1/2 cup)
2 quarts beef stock (see here or buy low sodium beef stock or broth)
2 cups water
Additional salt and pepper, as needed
Instructions
- Trim all fat, gristle and connecting tissue from the beef then cut into bite sized pieces.
- Sprinkle the salt and pepper all over the beef and toss to coat.
- In a large Dutch oven or heavy bottomed soup pot, over medium high heat, add 2 tablespoons of the olive oil.
- Once the oil is hot and shimmering, add a third of the beef and separate the pieces so they don’t touch each other. Cook two minutes to brown, turn each piece and cook another two minutes. Remove to a bowl.
- Repeat with another tablespoon of oil and another third of the beef, removing to bowl once seared. Repeat with one more tablespoon of oil and last of the beef and again add to the bowl once seared.
- Add the last tablespoon of oil and lower the heat to medium and add the onion, celery, leeks and carrots and stir with a wooden spoon, scraping up brown bits from the bottom and sides as your stir. Cook for three minutes.
- Add the garlic and cook one minute.
- Move the vegetables to the outer edges and add the tomato paste and thyme into the center and cook for two minutes.
- Add the dry barley and cook for two more minutes, stirring often.
- Add the tomatoes, turnip, beef stock, water and the seared beef including any liquid from the bowl.
- Bring to a boil then simmer uncovered for one hour and 15 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- After cooking, taste and re-season if needed and serve.
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