Beef Barley Soup

Today I made a simplified beef barley soup – something satisfying without a huge amount of effort. I adopted some of the tricks from both America’s Test Kitchen and this Serious Eats recipe to help this dish not become an all day cooking event. This recipe makes a two healthy portions – perfect for sharing with a friend or saving for delicious leftovers. Since the cooking is done in a covered dutch oven or stock pot in the oven, the likelihood of drying out is minimized. I paired this soup with a few slices of whole wheat baguette toasted with melted gouda – another simple add-on that makes this simple meal just a bit more. With this crazy Spring weather, it is a perfect time to enjoy this quick and tasty beef barley soup.

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Beef Barley Soup

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 2

Ingredients

1 lb beef (beef shank, beef for stew, etc), cut into bite sized pieces
½ cup barley
½ cup celery, diced (1 large stalk)
½ cup yellow onion, diced (1/2 large onion)
½ cup carrot, diced (1 large carrot)
1 large garlic clove, minced
1 tsp baking soda, divided
½ tsp thyme
½ tsp summer savory
½ tsp herbs de provence
1 bay leaf
½ tsp berbere seasoning (optional)
4 tsp canola oil, divided
1 cup beef stock
1½ cup chicken stock
salt and pepper to taste
smoked paprika, parsley or additional berbere as a garnish

Instructions

Preheat the oven to 325 degrees.
Heat a medium dutch oven or oven safe, covered medium stock pot over Medium-High heat.
Add ½ the canola oil.
When the oil shimmers, add ½ the beef.
Sprinkle ½ the baking soda over the beef and brown until no longer pink.
Add a few grinds of black pepper.
Remove the beef when browned as desired and repeat with the other half.
When the beef is done, add the remaining oil to the pan.
When the oil shimmers, add the onion, carrot, and celery.
Cook the vegetables for 2 minutes until the onions start to soften.
Add the garlic and spices, stir to combine and cook for approximately 1 minute.
Add the stock and bay leaf, bring to a simmer.
Add the bay leaf and barley, stirring to combine.
Cover and place into the oven for 30 minutes.
Check after 30 minutes for the barley to be cooked - soft with a slight toothiness.
If not completely cooked, add 10 minutes and check.
Add stock or water as needed.
Taste and add salt and pepper to taste before serving.
Garnish as desired.

Notes

Using a leaner cut of beef allows you to enjoy the beef without it being well done (and potentially tough). Cuts of beef with more connective tissue require longer cooking times to render the collagen (more flavor), but will overcook the vegetables and barley.

Nutrition Information

Calories: 578 Fat: 27g Saturated fat: 5g Unsaturated fat: 8g Trans fat: 0g Carbohydrates: 41g Sugar: 3g Sodium: 1308mg Fiber: 10g Protein: 49g Cholesterol: 140mg

Preheat the oven to 325 degrees. Heat a medium dutch oven or oven safe, covered medium stock pot over Medium-High heat. Add 1/2 the canola oil. When the oil shimmers, add 1/2 the beef.
Sprinkle 1/2 the baking soda over the beef and brown until no longer pink. Add a few grinds of black pepper. Remove the beef when browned as desired and repeat with the other half.

When the beef is done, add the remaining oil to the pan. When the oil shimmers, add the onion, carrot, and celery.

Cook the vegetables for 2 minutes until the onions start to soften.

Add the garlic and spices, stir to combine and cook for approximately 1 minute. Add the stock and bay leaf, bring to a simmer. Add the bay leaf and barley, stirring to combine.

Cover and place into the oven for 30 minutes. Check after 30 minutes for the barley to be cooked – soft with a slight toothiness.

If not completely cooked, add 10 minutes and check. Add stock or water as needed. Taste and add salt and pepper to taste before serving. Garnish as desired – I used smoked paprika and parsley.