When Beefy Met BarleyPosted: March 14, 2012
Another week, another hearty soup. While this recipe doesn’t have beer in it, one of the main ingredients is used to make beer (and other fine alcohols), so I guess there’s kind of a theme this week. This soup wouldn’t feel out of place next to a pint of Guinness and your greenest t-shirt either. I was really surprised how tender the beef got – you can actually break it with a spoon – and I loved the way the barley absorbed the broth, giving it a chewy-squishy quality that tasted so, so good.
Beef and Barley Soup
– 1 lb of boneless beef chuck roast
– ½ of a large white onion, chopped
– 2 medium carrots, chopped
– 1 medium parsnip, chopped
– 1 large celery stalk, chopped
– 4 oz of baby bella mushrooms, chopped
– 1 teaspoon of dried thyme
– ½ teaspoon of dried marjoram
– 4 cups of low-sodium beef broth
– 3 teaspoons of Worcestershire sauce
– 1 beef bouillon cube
– 1 bay leaf
– 1 ½ cups of pearl barley
– Garlic salt
– Salt and pepper
– Olive oil
In a Dutch oven or large stockpot, head a few tablespoon of oil over medium-high heat. Add the beef, season with garlic salt and pepper, and cook for about 5 minutes, until brown on all side. Remove the beef from the pot and set aside. Add the onions, carrots, parsnips, celery and mushrooms, season with thyme and marjoram, and cook until the vegetables are soft, about 8 minutes. Return the beef to the pot, add the beef broth, Worcestershire sauce, bouillon cube, 1 cup of water and the bay leaf. Bring to a gentle boil, then reduce the heat, cover and simmer for about 1 ½ hours or until the beef is tender, stirring occasionally. Stir in the barley plus an additional ½ cup of water and continue simmering for 30 minutes, or until the barley is tender. Remove the bay leaf and season to taste with salt and pepper. Ladle into bowls and eat.
How are you celebrating St. Patrick’s Day — with a big pile of corned beef hash or with pints and pints of beer? Or both?!