Beef Barley Soup
 
 
Any inexpensive cut of beef will do for this recipe, shank, chuck, "London Broil" or bottom round steak. Also mushrooms are optional. My kids don't like them so I reluctantly leave them out. Most commercial stocks or broths contain salt, so be very careful to taste the soup before adding salt. I find it is best to start with low sodium stocks.
 
Rich Beef Stock  
2 Tbs    olive oil  
2 lbs    beef, bottom round steak  
1   large onion halved  
1/2 cup    dry red wine  
2 1/2 quarts    beef stock, Swanson  
1/2 tsp    salt  
Beef Barley Soup with Mushrooms & Thyme  
2 Tbs    olive oil  
1   medium onion. cut into medium dice  
2   medium carrots, cut into medium dice  
10 oz    button mushrooms, cleaned and sliced thin  
1/2 tsp    dried thyme leaves  
1/2 cup    canned whole peeled tomatoes, cut into medium dice  
    beef stock from above  
    beef from above, shredded or diced into bite size pieces  
1/2 cup    barley  
1/4 cup    fresh minced parsley, or 2 Tbs dried  
 
Rich Beef Stock
1 Trim all fat and gristle off beef and cut into medium size pieces; 4 to 5 " pieces.
2 Heat 1 tablespoon oil in a large soup kettle or dutch oven over medium high heat; brown meat and onion halves on all sides in batches making sure not to overcrowding the pan, and adding additional oil as needed. Remove the kettle contents and set aside. Add red wine to the empty kettle; scrap and cook until reduced to a syrup, 1 to 2 minutes. Return browned meat and onion to the kettle. Reduce heat to low, then cover and sweat the meat and onion until they have released about 3/4 cup dark, very intensley flavored liquid, about 20 minutes. Increase heat to medium high , add 2˝ quarts of beef stock and salt; bring to a simmer, reduce heat to very low, cover, and barley simmer until meat is tender, 1˝ to 2 hours.
3 Remove meat from the kettle and set aside or refrigerate. Strain the hot broth through a fine mesh strainer into a bowl or pan and press as much as the onion possible through the strainer. Discard remaining onion in strainer. Let broth stand for 10 to 15 minutes and skim any accumulated fat or froth off the stock. At this point both the stock and meat can be stored in the refrigerator for up to three days.
Beef Barley Soup with Mushrooms and Thyme
1 Heat oil over medium-high heat in a soup kettle or Dutch oven. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms; sauté until softened and liquid is almost completely evaporated, 4 to 5 minutes longer. Add thyme and tomatoes, then the beef broth, diced meat, and barley; bring to a simmer. Reduce heat to low; simmer until barley is just tender. 45 to 50 minutes. Stir in parsley, adjust seasoning, including salt and pepper to taste. If it is too thick add broth or water. Enjoy!
 
Servings: 12
Yield: 3 Quarts
 
 Nutrition Facts
Nutrition (per serving): 247.1 calories; 41% calories from fat; 11.2g total fat; 49.9mg cholesterol; 558.8mg sodium; 843.7mg potassium; 14.7g carbohydrates; 2.5g fiber; 3.2g sugar; 12.2g net carbs; 22.4g protein.
 
 Reviews
Cathy Hayes 1/14/2007
 
 Recipe Source
Author: Kevin Hayes

Source: Adapted from The Best Recipe of Cooks Illustrated.