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Beef and Barley Soup

All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.

  • prep: 40 mins
    total time: 4 hours
  • servings: 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound London broil, cut into 3/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons minced garlic (from 4 cloves)
  • 2 tablespoons tomato paste
  • 3/4 cup dry red wine
  • 4 cups chicken stock
  • 3 cups water
  • 3/4 cup hulled or pearl barley, rinsed and drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Garnish: grated fresh horseradish

Cook's Note

Soup can be refrigerated for up to 5 days. Warm over low heat before serving.

Directions

  1. Step 1

    Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.

  2. Step 2

    Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

Source
Martha Stewart Living, October 2011

Reviews (7)

  • 10 Feb, 2014

    Fabulous! Followed the recipe except used beef stock as had no chicken available, brown mushrooms (only those and button available at store) and increased the amount of barley (love barley). Wonderful, rich flavor - even my picky daughter liked it and hubby raved about it. Highly recommended.

  • 26 Mar, 2013

    I made this with leftover potroast, and I also chopped up 1 whole potato I had leftover, and about 3 celery stalks diced fine, and a couple of regular carrots chopped into little peices. Instead of parsley, I had a small amount fresh kale, so I chopped this fine in the bullet blender, strained and threw into the soup. I also used beef boullion cubes. Was great! Nice and meaty, very nutritious, and tasted good too!

  • 17 Dec, 2012

    This recipe turned out great. No complaints from the family, and leftovers were all eaten. Didn't have chicken stock, so I used broth, and it turned out great.

  • 20 Feb, 2012

    This was great and so rich! The meat was very tender and the whole soup was very flavorful. We did use beef broth b/c that is what I had. We didn't make any other alterations. We will certainly be making this one again.

  • 19 Feb, 2012

    My picky toddlers ate this!! Excellent flavor. The recipe said 4 hours, but I made it in 2 hr 40 min. I used stew meat and it came out tender with excellent flavor. Will make this over and over.

  • 11 Nov, 2011

    Excellent flavor, I think reducing the wine adds so much to the flavor of the soup. I didn't have barley, so I added potatoes in the last hour with the broth and water. I also used alot more carrots and added celery also so I would have more veggies and be a very hearty soup. Will definately make it again.

  • 1 Nov, 2011

    This a wonderful and child friendly soup, full of nutrition and easy to make. With the cooler weather upon us, we enjoy soups a lot.