Beef and Barley Soup

Cozy up to a bowl of Beef and Barley Soup. Not only can you add layers and layers of flavors, but they also can be balanced nutritionally.

Barley is a fantastic whole grain. I chose to use hull-less barley. This type of barley has an outer hull that’s so loosely attached to the kernel that it generally falls off during harvesting.

Ingredients

– all-purpose flour – salt – pepper – boneless beef chuck roast – olive oil – onion – carrot – celery – garlic – dried oregano – red wine – tomato paste – beef broth – water – hulless barley – kale – fresh parsley

1

In a shallow dish combine flour, salt, and pepper. Dredge the beef cubes with flour, shaking off excess flour.

2

Add the beef to the pot and cook just until the meat starts to brown, turning as needed.

3

In the same pot, add the chopped onion, carrots, celery, garlic, and oregano.

4

Deglaze the pan with red wine scraping the fond (the brown bits) from the bottom of the pan.

5

Add beef back to the pot with water and beef broth. Stir to combine.

6

Bring to a boil, add barley and turn down to a simmer for 45-50 minutes, until meat is tender and barley is cooked through.

7

Remove soup from heat and stir in the kale while the soup is still hot to wilt.

8

Garnish with parsley, if using.

FOR DETAILED RECIPE, VISIT JULIE HARRINGTON

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