Beef Barley Soup
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Martha Stewart
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1. Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 pounds beef shoulder, cut into 1/2-inch pieces
- 2 small yellow onions, peeled and chopped
- 3 cups low-sodium beef broth or homemade stock
- 1 bouquet garni of rosemary, thyme, and bay leaf
- 3/4 cup pearl barley
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 acorn squash
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces
Nutrition Info
Per Serving
- Calories: 456 kcal
- Carbohydrates: 52 g
- Dietary Fiber: 11 g
- Fat: 14 g
- Protein: 29 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
- Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.
Yield: 6 servings
3. Still Hungry?
The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -beef barley soup - into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and you'll have a deliciously comforting meal.
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