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Beef, Barley and Vegetable Soup

Sunnyside Cook

Dawn Dobie
Warming soup packed with root vegetables, mushrooms, beef, and barley
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Prep Time 20 hours
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4

Ingredients
  

  • 12 ounces boneless beef
  • 2 tablespoons olive oil divided (see below)
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 2 medium or 3 small carrots peeled and chopped
  • 2 medium parsnips peeled and chopped
  • 8 ounces mushrooms divided (see below)
  • 1 bay leaf
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 4 cups low-sodium beef broth
  • 4 cups water
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pearled barley
  • 1 1/2 tablespoons tomato paste
  • 2 cups thinly sliced Savoy or Napa cabbage
  • 3 tablespoons finely chopped fresh parsley

Instructions
 

  • Cut beef into 3/4 inch pieces, removing fat as desired.
  • Slice one third of the mushrooms thinly. Chop the remaining mushrooms. Set both aside. Prep the rest of the vegetables.
  • Heat 1 tablespoon of oil in heavy large pot over medium high heat. Add beef and cook until browned on all sides, stirring frequently. Remove beef to bowl.
  • Add 1 tablespoon of oil to pot. Stir in chopped onions. Sprinkle with 1/2 teaspoon salt. Cook onions until they are light golden brown and wilted, about 10 minutes. Add minced garlic and cook 1 more minute, stirring frequently.
  • Add chopped celery, carrots, and parsnips to onion-garlic mixture, stirring well. Cook for five minutes, stirring frequently.
  • Add chopped mushrooms to vegetable mixture and cook an additional 2 minutes.
  • Add beef broth and water to pot, stirring to scrape up any browned bits on the bottom. Add bay leaf, thyme, and black pepper to soup mixture. Bring to a boil, then lower the heat to simmer, place the cover a bit ajar, and cook for one hour, stirring occasionally.
  • Add barley to soup. Cover the pot and cook for 30-45 minutes, until barley is cooked through.
  • Add tomato paste to soup mixture and stir well to incorporate it. Add sliced mushrooms and cabbage. Simmer for 10 minutes. Taste for seasonings and adjust with salt and pepper.
  • Sprinkle servings of soup with fresh chopped parsley.

Notes

The finished soup can cool and be transferred to a covered container and refrigerated for two days. After gently rewarming, thin with extra broth or water as needed.
Adapted from Richard Sax and Marie Simmons in Bon Appétit (Jan 1989)