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Soup

Beef Barley Soup

Beef barley soup is a warm and nourishing meal that's just right for cozy fall nights. Hearty chunks of beef melt in your mouth, and nutty, chewy bits of barley dot the deeply flavored broth. Though this dish might look like it simmered all day, the recipe only requires about an hour on the stovetop. It's a simple meal made with just a few ingredients—most of which you probably already have in your kitchen.

Ingredients :

    1 tablespoon extra-virgin olive oil
    ½ pound stew beef, cut into ½-inch pieces
    1 medium-size yellow onion, coarsely chopped
    2 medium carrots, cut into ¼-inch coins
    1 Medium garlic clove, finely minced
    6 cups Rich Beef Stock or low-sodium canned beef broth
    ¼ cup barley, rinsed
    2 teaspoons coarsely chopped fresh thyme
    Parsley, for garnish

Direction :

    In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
    Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
    Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot.
    Add the remaining stock, the meat, barley, and thyme and bring to a boil.
    Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
    Ladle into deep bowls and serve, garnished with parsley.

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