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id 769
Name Beef and Barley Soup
Main Dish Category Soups and Stews
Secondary Dish Category ,
Main Ingredient Barley
Other Ingredient Beef
Number of People 6
List of Ingredients 2 Tablespoons EVOO

1 pound 'London Broil,' cut into 3/4 inch cubes

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



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. 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 the bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.



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. 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 among 6 bowls, and garnish with horseradish.
Time 4 hours Total
Cooking Type StoveTop
Difficulty (1-5) 1
Notes All barley is high in fiber, but hulled barley is the most nutrient dense. If you make the soup with pearl barley, use 2 cups of water in step 4 and cook, covered, for 10 minutes in step 5.



Also, more vegetables could be added. The beef could also be removed to make it vegetarian.
Origin Martha Stewart Living
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