Beef & Barley Soup

Ingredients

• 1 1/2 lb beef chuck, cut into 3/4-inch pieces
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 8 cups low-sodium beef broth
• 3/4 cup pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped parsley

Instructions

1. Pat beef dry.
2. Season with approximately half the salt and the black pepper.
3. Heat oil in a Dutch oven over medium-high heat.
4. Brown beef in batches.
5. Do not overcrowd the pot.
6. Transfer browned beef to a plate.
7. Reduce heat to medium.
8. Add onion, carrots, celery, and mushrooms.
9. Cook approximately 7 minutes.
10. Add garlic and tomato paste.
11. Cook 1 minute.
12. Return beef and accumulated juices.
13. Add broth, barley, thyme, bay leaf, Worcestershire, and remaining salt.
14. Bring to a boil.
15. Reduce to a gentle simmer.
16. Partially cover.
17. Cook approximately 60-90 minutes, stirring occasionally, until beef and barley are tender.
18. Add additional broth or water if the barley absorbs too much liquid.
19. Remove bay leaf.
20. Stir in parsley.
21. Taste and adjust seasoning.

Nutrition

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