Beef and Barley Soup

80
Beef and Barley Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp olive oil

  • 1

    lb London broil, cut into ¾" cubes

  • 1

    lg onion, chopped

  • 1

    med carrot, chopped

  • 8

    oz cremini mushrooms, trimmed and thinly sliced

  • 2

    tbsp minced garlic

  • 2

    tbs[ tp,atp [aste

  • ¾

    cup dry red wine

  • 4

    c chicken stock

  • 2

    c water

  • ¾

    c pearl barley, rinsed and drained

  • ¼

    c coarsely chopped flat leaf parsley

  • Garnish grated fresh horseradish

Directions

Heat 1 tbsp plus 1 tsp oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 tsp salt and 1/4 tsp pepper and brown on all sides, 5-7 minutes. Transfer to a plate with a slotted spoon. Reduce heat to medium. Add remaining 2 tsp oil and cook onion, carrot and mushrooms until golden, stirring occasionally, 12-15 minutes. Season with 1/2 tsp salt. Add garlic and tomato paste and cook, stirring until caramelized, about 2 minutes. Remove from heat and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes. Return beef to pot and add stock and water. Bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Add barley and cook, covered, vor 10 minutes. Uncover and cook until beef and barley are tender, 20-25 min. more. Stir in parsley. Divide soup among 6 bowls and garnish with horseradish.


Nutrition

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