Beef and Barley Soup
By á-2799
Ingredients
- 2 tbsp olive oil
- 1 lb London broil, cut into 3/4" 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
- 3/4 cup dry red wine
- 4 c chicken stock
- 2 c water
- 3/4 c pearl barley, rinsed and drained
- 1/4 c coarsely chopped flat leaf parsley
- Garnish grated fresh horseradish
Details
Servings 6
Preparation
Step 1
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.
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