Beef Barley Soup

Courtesy of https://thefoodcharlatan.com/beef-barley-soup-recipe/

Wow. This was really, really good. As a part of my “I hate winter. It’s cold and I want to be warm” quest, I have been making a big pot of soup every week. I altered the recipe from the site only slightly.

INGREDIENTS

  • 2 lbs stew meat
  • Salt and pepper
  • 1/4 tsp thyme
  • 3 tbs olive oil
  • 10 cups water
  • 3 mounded tbs of beef base
  • 4 stalks celery, diced
  • 1 medium white onion, diced
  • 5 cloves garlic, minced
  • 1 bag of Simply Potato (or similar) shredded hashbrowns
  • 4 carrots, peeled and shredded
  • 1 cup instant barley

DIRECTIONS

  • Generously salt and pepper the beef. In a large stockpot, heat 1tbs oil over medium-high heat.
  • When the oil is hot, add about 1/3 of the meat.
  • Brown for about 1-2 minutes, then turn to brown the other side.
  • Move to a plate when it is browned on all sides.
  • Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it) <— This is important. Take the extra time. Seriously!
  • When all the meat is browned, add all the meat back to the pot with the chopped celery, onions, garlic and thyme. Cook for 2 – 3 minutes. 
  • Add 3 healthy tablespoons beef stock concentrate. (I like Better Than Bouillon)
  • Add the water.  Bring to a boil, then turn the heat to low. Simmer for about 2 hours with the lid on. When the meat is tender and you can break it apart easily with a wooden spoon. 
  • Add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
  • Add 1 cup of barley. Bring back to a boil, then reduce to low. Cook for another half hour, or until barley is tender.  The barley is going to absorb some of that liquid.  Feel free to add a little more water if needed. 
  • Add salt and pepper to taste