Beef and Barley Soup
with celery / carrots / baguette
Hearty and comforting, this soup, which we last featured in 2017, is full of classic flavors that hit the spot as the weather cools.
Smarts: This soup requires 60 minutes of hands-off simmer time to cook the pearl barley. If you are short on time, make the soup ahead (it reheats well), look for quick-cooking barley (Trader Joe’s sells one that cooks in 10 minutes), or use canned white beans as a substitute.
- Carrots - 6 oz , chopped
- Celery - 3 stalks , chopped
- Onions, medium - 1 , chopped
- Beef, stew meat - 1 lb
- Salt - 1 tsp
- Garlic powder - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Pearl barley - 1/3 cup (sub cooked white beans, using 3x the amount listed)
- Tomato paste - 2 Tbsp
- Flour, all-purpose - 2 Tbsp
- Stock, beef - 5 cups
- Bay leaves (opt) - 2
- Lemon juice - 1/2 tsp
- Yogurt, plain or Greek - 1/2 cup
- Baguette, small (opt) - 1
Heat a Dutch oven with cooking oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.
Add butter and then carrots, celery, onions, and barley (if using beans as a sub for barley or using quick cooking barley, wait to add these) to melted butter. Saute until vegetables are tender, 8 to 10 minutes. Stir in tomato paste and flour and cook for 1 minute more.
Pour stock and bay leaves over vegetables and add beef back to pan. Bring to a boil.
Reduce heat and simmer, covered, until barley and beef are both tender, ~60 minutes. (If using quick cooking barley, add it 10 minutes before the beef is finished.)
Stir lemon juice (if using white beans as a barley sub, drain and rinse and then add to soup) into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy with yogurt on top and baguette on the side.