Chunky Beef & Barley Soup
In most parts of the world we still have about 6 more weeks of cool to cold weather and the sun setting before we sit down for our evening meal. It's the perfect time for a hearty soup and this certainly fills that requirement. Years past I made this soup using beef shanks but in recent times I have used soup bones and chuck roast which I cut into small pieces. I prefer the taste of the chuck roast meat and that along with the bones are more economical than the shanks. This is easy to make and is a meal on its own. You could certainly add additional vegetables. Spinach, chard or kale work as well as winter squash like butternut or kabocha.
Equipment
- 1 six quart or larger soup pot
Ingredients
- 1 pound beef chuck (454g)
- 2 to 3 soup bones with marrow
- 1 tbsp olive oil (15g)
- 1 cup chopped yellow onion (160g)
- 3/4 cup chopped carrot (120g)
- 1/2 cup chopped celery(80g)
- 1/4 cup chopped parsley(25g)
- 2 medium garlic cloves finely chopped
- 2 tbsp tomato paste(30g)
- 1/4 tsp red pepper flakes (optional)
- 2 tsp fresh thyme (1/2 tsp dry)
- 2 tsp fresh marjoram (1/2 tsp dry)
- 2/3 cup barley (145g)
- 9 cups water (2 liters)
- 2 tbsp soy sauce (30g)
Instructions
- Cut the chuck roast into small (about 1")cubes. Pat dry and sprinkle with salt and pepper. Turn the heat up to hight and heat the oil in your soup/stock pot. One with a heavy bottom will work best. Brown the meat in small batches, and also brown the soup bones. Remove from the pot.
- Leave the juices and oil left by the browning of the meat and bones and add your chopped vegetables, minced garlic, the fresh (or dried) herbs and red pepper flakes. Turn the heat down to medium and sauté until the onions just start color. Then stir in the tomato paste. Sauté for another 4 or 5 minutes
- Return the beef and bones to the pot, add the water, barley and soy sauce. Stir and bring to a simmer. Cover and cook for one hour. Remember to check occasionally as you do not want the soup to boil- stir, taste and make sure to keep it at a simmer. Estimated cook time is one hour, but to check if it is truly done the meat should easily flake apart and the barley should be tender but still have a bit of bite. You may find as it cooks that you would like to add more salt, pepper or red pepper flakes.
- Soup is ready to serve. It will keep in the refrigerator for up to 5 days and you may freeze it.