- 6
Ingredients
- 4 tsp. olive oil
- 3/4 pound beef stew meat (preferably from the shank), cut into 1/2-inch pieces
- 1/4 tsp. salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 1 medium yellow onion, diced (about 1-1/2 cups)
- 8 ounces button mushrooms, coarsely chopped
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 2 cloves garlic, minced (about 2 tsp.)
- 6 cups low-sodium beef broth
- One 14.5 ounce can no-salt-added diced tomatoes, with their juices
- 1/2 cup hulled or pearled barley
- 1 Tbsp. coarsely chopped fresh thyme or 1 tsp. dried
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Step 1
In a large soup pot, heat 2 tsp. of the oil over medium-high heat. Sprinkle the meat with the salt and pepper. Add the meat to the pot and brown on all sides, about 5 minutes total. Transfer the meat to a paper-towel lined plate and set aside.
Add the remaining 2 tsp. oil to the pot. Add the onion and mushrooms and cook over medium-high heat, stirring, until softened, about 5 minutes. Add the carrots, celery and garlic and cook for 5 minutes more, stirring occasionally. Add the broth, tomatoes, browned meat, barley and thyme and bring to a boil. Reduce the heat to low, cover, and simmer until barley is cooked and the meat is tender, about 50 minutes. Taste and season with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley.
Per serving: 275 calories, 10g fat, 25g protein, 22g carb, 5g fiber, 255mg sodium