Beef Barley Soup (Print Version)
# Ingredients:
01 -
2 pounds of lean beef chuck, sliced into 1 1/2-inch thick pieces.
02 -
Ground pepper and kosher salt.
03 -
1 tablespoon of neutral oil, like canola.
04 -
3 big carrots (10 ounces), chopped up.
05 -
A large yellow onion (12 ounces), roughly chopped.
06 -
2 celery stalks (6 ounces), diced smaller.
07 -
4 average-sized garlic cloves, coarsely minced.
08 -
3 quarts of chicken broth.
09 -
A couple of fresh thyme stems.
10 -
1 bay leaf for flavor.
11 -
5 whole peppercorns.
12 -
1 cup of pearled barley (7 ounces).
13 -
Optional: 1/2 teaspoon of Asian-style fish sauce.
14 -
Chopped parsley for sprinkling on top.
# Instructions:
01 -
Sprinkle the meat with salt and pepper, then sear in a hot pan with oil in batches. Cook each side around 5 minutes till browned evenly.
02 -
Toss diced onions, carrots, celery, and garlic into the pot. Stir and let cook till they're golden and caramelized, scraping up any stuck-on bits from the pan.
03 -
Pour in broth, chop the browned beef into smaller chunks, and add your tied herbs. Let this simmer gently for about 60 to 120 minutes so the beef softens up.
04 -
Take out the herbs and any bones, toss in the barley along with the pre-cooked veggies. Let it simmer for around 30 minutes until the barley's done.
05 -
Add extra salt or pepper to taste, thin with water if necessary, and sprinkle fresh parsley before serving it up.
# Notes:
01 -
Swap the chuck roast for short ribs if you'd prefer.
02 -
Homemade chicken broth tastes better than any packaged beef broth.
03 -
This freezes well—keeps up to half a year.