Monday, December 12, 2011

Beef and Barley Soup

I found this recipe in Healthy Living Magazine and I'm a big soup fan so I decided to give it a try. I will say it's a little tricky, one of those recipes you have to follow to a "T." It's time consuming (about 2-3 hours), but so good!

2 tablespoons extra virgin olive oil
1 pound of beef (cut into cubes)
1 large onion
1 medium carrot
8 ounces of mushrooms (sliced)
2 tablespoons of minced garlic
2 tablespoons of tomato paste
3/4 cup of dry red wine (cooking wine)
4 cups of chicken stock
2 cups of water
3/4 pearl barley
1/4 cup of chopped parsley

1. Heat 1 tablespoon plus 1 teaspoon of oil in a large pot. Season beef with salt and pepper and brown on all sides, 5-7 mins over medium heat. Transfer to plate using slotted spoon.
2. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally about 12-15 mins. Season with 1/4 teaspoon of salt.
3. Add garlic and tomato paste, and cook, stirring occasionally until caramelized (about 2mins). Remove from heat and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon.  Cook until reduced by half, about 5 minutes.
4. Return beef to pot, and add stock and water.  Bring to a boil.  Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
5. Add barley, and cook, covered, for 20 minutes.  Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Makes about 6 bowls.


  1. I love barley, and I love soup!

  2. Me too, especially since it produces leftovers. This one has a thick, hearty broth which I enjoyed:)

  3. Mmmm this looks so good! I wish I were better at making soups, but I'll have to try this one. Thanks for sharing!

  4. This soup looks amazing and sounds delicious right now! Thanks for sharing :)