Beef Soup Series – Part 2: Beef and Barley Soup
Beef Soup Series – Part 2: Beef and Barley Soup is a dairy free side dish. This recipe makes 10 servings with 234 calories, 12g of protein, and 9g of fat each. For $1.69 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2745 would say it hit the spot. This recipe from A Family Feast requires onion, tomato, salt, and extra virgin olive oil. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is super. Try Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, Beef Soup Series – Part 4: Hamburger Soup, and Beef Soup Series – Part 1: Brown Stock for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
1 pound chuck beef, cut into small pieces
1 cup diced carrots
1 cup diced celery
1 teaspoon dried thyme
2 tablespoons extra virgin olive oil
2 cloves minced garlic
1 cup diced leeks
1 cup diced onion
1 cup pearl barley
Pepper
Salt
2 quarts brown stock (or beef stock)
1 can diced tomato
2 tablespoons tomato paste
½ cup diced white turnip
2 cups water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender. Add garlic and cook one more minute. Add tomato paste and cook an additional minute.Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.
Step by step:
1. In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
2. Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.
3. Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
4. Add garlic and cook one more minute.
5. Add tomato paste and cook an additional minute.Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.
6. Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.
Nutrition Information:
covered percent of daily need
