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Beef and Barley Soup

Beef and Barley Soup
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Thank you Woman’s Day for the recipe!

Ingredients

  • 2 Tbsp olive oil

  • 1 lb. lean beef stew meat

  • Kosher salt

  • Pepper

  • 1 large onion

  • 2 garlic cloves

  • 1 Tbsp tomato paste

  • 4 carrots

  • 2 stalks celery

  • ½ small rutabaga

  • 6 sprigs fresh thyme

  • 2 bay leaves 

  • 10 cups water

  • ¾ cup pearl barley

Instructions

  1. Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Season the beef with ½ teaspoon of both salt and pepper. Working in batches, brown the beef for 10 minutes total and transfer it to a bowl. 

  2. Reduce the heat to medium, add the onion and remaining tablespoon of oil, and cook, covered, stirring occasionally for 5 minutes. Stir the garlic and cook for 1 minute. Add the tomato paste and cook, stirring for 1 minute. 

  3. Return the beef and any juices to the pot along with the carrots, celery, rutabaga, thyme, and bay leaves. Add the water, ½ teaspoon of salt, and ¼ teaspoon of pepper, and bring everything to a boil. Reduce the heat and simmer until the meat and vegetables are tender, 1 – 1 + ½ hours. 

  4. Meanwhile, cook the barley according to the package directions. Drain and set aside. 

  5. Discard the thyme and bay leaves from the soup. Use two forks to gently break the beef into smaller pieces, then stir in the barley.

Find it online: https://shesafullonmonet.com/souptober-soup-recipes/