Rich & Hearty Beef Barley Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: o 2 pounds boneless beef chuck roast, cut into 1-1/2 inch steak
o Kosher salt and freshly ground pepper
o 1 tablespoon canola oil
o 3 large carrots, diced
o 1 large yellow onion, diced
o 2 celery stalks, diced
o 4 medium cloves garlic, roughly chopped
o 3 quarts store-bought chicken stock
o sachet of 2 sprigs fresh thyme, 1 bay leaf and 5 whole black peppercorns
o 1 cup pearled barley
o ½ teaspoon Asian fish sauce
o minced fresh parsley (for garnish)
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Directions: |
Directions: Season beef with salt and pepper.
In large pot or Dutch oven, heat oil over high heat until lightly smoking
Working in batches, if necessary, add beef and cook, turning occasionally until browned on all sides (about 5 minutes) then transfer to a large platter.
Add carrot, onion, celery and garlic to pot and cook, stirring and scraping up any browned bits from the bottom until lightly browned (about 6 minutes).
Scrape vegetables into heatproof bowl and set aside.
Add stock to pot, return to heat, scraping up any remaining brown bits from the bottom of the pot.
Add the browned, cut beef chunks and the sachet to the pot. Reduce heat to maintain a slow simmer and cook until beef is tender (1-2 hours). Skim any foam that rises to the top and discard the herb sachet.
Add barley, reserved vegetables and fish sauce. Simmer until barley and vegetables are tender (about 30 minutes).
Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency.
Serve garnished with parsley. |
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Number Of
Servings: |
Number Of
Servings:Makes about 3 quarts |
Personal
Notes: |
Personal
Notes: I found this recipe on-line at SeriousEats.com/recipe. The fish sauce is a key ingredient although it may be hard to believe. We like this for lunch on a cold, winter morning. Rogers Mother made a similar barley soup that was one of his Dads favorites.
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