Beef and Barley Soup
Beef barley soup is a classic hearty soup, a fill your belly stick to your ribs sort of soup.
Servings: 6
Calories: 475kcal
Equipment
Ingredients
- 1 1/2 lbs beef trimmings cut into 1" cubes
- salt and pepper
- 3 tbs olive oil divided
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 8 oz baby bella mushrooms stems removed, and sliced thin
- 1 tbs tomato paste
- 1/4 cup red wine
- 2 bay leaves
- 3 sprigs fresh thyme
- 6 cups beef stock
- 1/2 cup pearl barley
- handful chopped fresh parsley
Instructions
- Heat 2 tbs oil in a large Dutch oven over medium high heat until just smoking.
- Season the beef liberally with salt and pepper and toss into the pot. Cook until just browned on all sides, about 5 minutes. Remove from the pot and set aside.
- Reduce the heat to medium, add the remaining 1 tbs oil, and cook the onions, carrots, and celery. Cook for 5 minutes, until starting to brown.
- Add the mushrooms and cook 5 to 7 minutes longer until water has evaporated from the mushrooms.
- Stir in the tomato paste and cook for 1 minute until toasted. Deglaze the pan with the wine and add the bay leaves, thyme, and beef stock.
- Bring to a boil and add the barley. Keep the temperature at a simmer and cook 45 minutes longer.
- Return the beef, and any accumulated juices, to the pot. Cook 10 minutes longer to heat through.
- Sprinkle with parsley and ladle into bowls.
Nutrition
Calories: 475kcal | Carbohydrates: 22g | Protein: 27g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 592mg | Potassium: 1105mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3474IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 4mg