Beef and Barley Soup
with celery / carrots / baguette

Name: Beef and Barley Soup
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, chopped; 1 Onions, medium, chopped; 1 lb Beef stew meat; 1 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Thyme, dried; 1/4 tsp Red pepper flakes; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1/3 cup Pearl barley (sub cooked white beans, using 3x the amount listed); 2 Tbsp Tomato paste; 2 Tbsp Flour, all-purpose; 5 cups Stock, beef; 2 Bay leaves (opt); 1/2 tsp Lemon juice; 1/2 cup Yogurt, plain or Greek; 1 Baguette, small (opt)

Active: 20 Total: 80

Original GF Paleo Vegetarian

Hearty and comforting, this soup 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.

Ingredients

Metric

Servings:

Beef and Barley Soup:

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

Prep

Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Season beef - Toss beef with salt, garlic powder, thyme and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat a Dutch oven with 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.

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