Melt in Your Mouth Beef and Barley Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 4 - 4 1⁄2 lbs boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
- 9 -10 tablespoons olive oil, plus more for sauteing the meat
- 8 cups beef stock, plus a little extra if needed
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt, plus more to taste
- fresh ground black pepper
- 3 medium carrots, peeled, halved, and cut into 1/4-inch thick slices
- 3 celery ribs, halved and cut into 1/4-inch thick slices
- 2 medium parsnips, peeled, halved, and cut into 1/4-inch thick slices
- 1 medium onion, coarsely chopped
- 8 ounces sliced white mushrooms
- 1 large yukon gold potato, peeled and cut into 1/2-inch cubes
- 1 cup pearl barley
- 1 teaspoon crushed dried thyme
- 2 tablespoons chopped fresh flat leaf parsley
directions
- Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
- Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
- Set the pot over med-high heat.
- When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
- Brown the meat on all sides, turning often, for 4-5 minutes.
- Using a slotted spoon, transfer meat to paper towels to drain.
- Repeat with the remaining meat, adding more oil if needed.
- Remove pot from heat and wipe out any excess oil with a paper towel.
- Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
- Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
- Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
- When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
- Remove skillet from heat and set aside.
- Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
- After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
- Stir occasionally, adding more water if consistency becomes too thick.
- Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
- Taste soup and season with salt and pepper, if needed.
- To serve, ladle soup into soup bowls and garnish with chopped parsley.
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Reviews
-
This is a VERY tasty, hearty soup. It is written to be a very slow cooked stove top soup. I got started too late, and rushed the simmering a bit. Still really great! I know our leftovers will taste even better. I'm thinking I will make this next time with a slow cooker after the beef is browned (which be aware, takes time- if you brown it in batches as called for. Use a big pan will help. )<br/>This should allow adding the veggies raw, eliminating steps. <br/>I paired with a green salad, multigrain bread, and a yummy bottle of Cab!