Beef and Barley Soup

Prep: 15 minutes Cook: 4 hours Total: 4 hours 15 minutes Yields: 10 -12 servings
Hearty beef and barley soup with just enough kale to lighten it up.

Ingredients

Beef Broth

  • 12 cups water divided
  • 4 tablespoons beef base Better Than Bouillon

Soup

  • 3 tablespoons oil for browning
  • 3 kilograms bone-in simmering short ribs will end up with 1.2 kilograms of cooked meat
  • 1 ½ (620 grams) large onion small dice
  • 1 head garlic rough dice
  • 5 (520 grams) large carrots small dice
  • 4 (430 grams) celery ribs small dice
  • 30 (760 grams) button mushrooms quartered
  • 4 heaping tablespoons tomato paste
  • ¼ cup red wine for deglazing
  • 1 (28 ounce) can whole tomatoes
  • 2 bay leaves
  • 1 ½ cups pearl barley
  • 2 (300 grams) kale bunches roughly torn
  • salt and pepper to taste

Garnish

  • Parmesan finely grated
  • black pepper fresh cracked
  • parsley chopped
  • hearty bread

Instructions

1

Add water and beef base into a large container and stir until the beef base is dissolved. Reserve beef broth for later use.

2

Coat the bottom of a large heavy bottomed stock pot with oil and place over high heat until the oil starts to smoke. Working in batches, brown each side of the meat, about 5 minutes each side. Place the meat on a tray and reserve for later use.

3

Add onions to the pot and sweat for 3 to 4 minutes. Add garlic and sauté for 1 to 2 minutes. Add carrots, celery, mushrooms, and tomato paste and cook for 5 to 10 minutes until the vegetable mixture starts to brown. Deglaze the pot with red wine and cook for another 5 minutes.

4

Add tomatoes, 8 cups of broth, and bay leaves. Carefully add the short ribs back into the pot (arrange the meat so it is submerged in the liquid). Bring the liquid to a simmer and cover. Simmer for about 2 ½ hours, every 30 minutes or so agitate the mixture to prevent burning. Add barley and the remaining 4 cups of broth into the pot and continue to simmer for another 30 minutes.

5

After 3 hours of simmering, remove the meat and place on a cutting board. Shred the beef into large chunks and discard bones and any extra fat. Place the meat back into the pot. Stir in the kale and simmer for 1 to 2 minutes or until the kale is softened. Test the soup for additional flavourings such as salt or pepper.

6

Serve immediately, garnish with finely grated Parmesan, freshly cracked black pepper, parsley, and a nice slice of hearty bread.

7

Enjoy!

Recipe from https://emicooks.com/beef-and-barley-soup/