A generous portion of this hearty beef-barley soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need.
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.
I made this soup with some leftover tri-tip, so I used much less beef than the recipe calls for. Because the meat was already cooked, I started by cooking the vegetables in a little oil. (I used Trader Joe's mirepoix with a few extra carrots to get a full 3-2/3 cups of celery, carrot & onion.) I added the beef at the end, just before adding the salt and pepper, so that the beef was hot but not overcooked. Because I used less meat, the soup was more like a soup and less like a stew. My husband said it was delicious, but felt it was lacking something. I added a tablespoon of tomato paste to the two leftover servings and let it set in the fridge for a day or two, and that seemed to make it more flavorful. I plan to make this again, because it was great on a cold, wet winter night.
I made this soup for my boys after they tried it it at a local restaurant. My boys aren't big mushroom eaters so I replaced them with organic kidney beans. This is "a keeper" as my boys say when they like a recipe.
I forgot barley at the store and already had armaranth so I replaced it with that. I also doubled the recipe to have left overs and added about 4 big cloves of garlic minced. Everyone at home looved this recipe and I will be doing it again. Ill will add more broth and less armaranth next time though. It wasnt much of a soup but I used a regular pan and a gas stove so I probably cooked it more then it said to.
Wonderful for the fall and winter. I add more salt to this along with cracked red pepper, dried thyme and dried oregano. Initial cook time is pretty long, but it makes for great leftovers throughout the week!
love,love this soup! Second time making.
Adjusted to: 12 cups beef broth, 2 cups barley, 2 cups each onion, celery and carrots, 2 bay leaves. Tripled meat
Added: 1/2 tsp of Gravy Master and 1/3 tsp pepper flakes
Result: VERY GOOD
Next batch: Decrease barley to 1 1/2 cup and try tomato paste!
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