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3lor

Beef Barley Soup

Ingredients

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  • 1 medium yellow onion
  • 3 medium carrots
  • 3 medium celery stalks
  • 2 cloves garlic
  • 1.5 pounds boneless beef chuck, suitable for stewing
  • 2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 64 ounces low-sodium beef broth
  • 14 ounces canned diced tomatoes
  • 3/4 cup pearl barley
  • 1 dried bay leaf
  • Fresh parsley leaves, chopped (optional, for garnish)

Instructions

1. Prepare the Vegetables and Beef:

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  • Dice the onion.
  • Peel and slice the carrots into 1/4-inch-thick rounds.
  • Slice the celery into 1/4-inch pieces.
  • Place the prepared vegetables in a medium bowl.
  • Finely chop the garlic.
  • Cut the beef chuck into 1/2-inch cubes. Pat the beef dry with paper towels and season with 1 teaspoon of kosher salt and the black pepper.

2. Brown the Beef:

  • Heat 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering.
  • Add half of the beef in a single layer and brown for about 2 minutes per side.
  • Transfer the browned beef to a plate and repeat with the remaining beef. Set the browned beef aside.

3. Sauté the Vegetables:

  • In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering.
  • Add the onion, carrots, and celery, cooking for 3 to 5 minutes until they begin to soften and become fragrant, stirring occasionally.
  • Stir in the chopped garlic, dried thyme, and remaining teaspoon of kosher salt. Cook for about 30 seconds, or until the garlic is fragrant.

4. Add Tomato Paste and Broth:

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  • Stir in the tomato paste, coating the vegetables evenly. Cook for about 1 minute until the tomato paste darkens slightly.
  • Return the browned beef and any accumulated juices to the pot.
  • Add the beef broth, diced tomatoes (with their juices), pearl barley, and bay leaf. Stir to combine.

5. Simmer the Soup:

  • Bring the mixture to a boil over high heat.
  • Reduce the heat to medium-low and simmer uncovered for 40 to 50 minutes, or until the barley is tender.

6. Finish and Serve:

  • While the soup simmers, chop the parsley leaves if using for garnish.
  • Once the barley is tender, remove and discard the bay leaf.
  • Ladle the soup into serving bowls, garnish with chopped parsley, and serve immediately.

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