Ingredients
3 tablespoons olive oil, divided
1½ to 2 pounds shin meat on the bone
Kosher salt
Freshly ground black pepper
2 celery ribs, finely chopped (about ¾ cup)
2 cloves garlic, minced
4 cups beef stock
2 carrots, peeled and finely chopped (about ¾ cup)
1 medium onion, finely chopped (about 1 cup)
2 bay leaves
1 cup pearl barley
¾ pound button mushrooms, sliced
Several sprigs thyme
Instructions
Heat 1 tablespoon oil in a medium soup pot over medium heat.
Dry beef with paper towels; season with ½ teaspoon salt and ¼ teaspoon pepper. When oil is shimmering hot, sear beef until crusty brown all over, about 6 to 8 minutes per side. Remove with tongs and reserve.
In the same pot, cook and stir celery, carrots, onions, and garlic, about 10 minutes, adding and heating more oil if needed. Pour stock and 4 cups water into the pot. Add bay leaves and reserved beef. Cover and cook over low heat about 45 minutes. After that time, add barley. Cover and continue cooking for 45 minutes longer.
While the soup cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add mushrooms and thyme. Cook, stirring, until lightly browned, about 10 minutes. Set aside.
After the soup has cooked for the 1½ hours, transfer meat to a cutting board. Add mushrooms and thyme to the soup pot and continue cooking. Cut meat into small dice, trimming the fat. Toss the diced beef into the pot and cook several minutes longer. Season to taste with salt and pepper and serve. The soup might thicken as it stands; you can add hot water or heated stock as needed.
Description
This soup is thick and delicious and just the perfect dish for a cold night. Well, actually any night.
Servings
4
Notes
This is the third recipe for Beef and Barley soup that I have added. They are all good but this was outstanding. The picture doesn't do it justice. If you are like me, you will choose the one that you have all the ingredients for and don't have to go to the store.
Source
Jamie Geller
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