Beef Barley Soup
Make this robust soup, full of vegetables, barley, and tender beef, to feed a hungry crowd--or freeze some to savor later. Just add a loaf of crusty bread to soak up the delicious broth.
2 tablespoons olive oil
1 1/4 pounds boneless beef short ribs, cubed small (or use boneless beef shoulder)
3/4 cup diced celery
3/4 cup diced carrot
1 1/2 cups diced onion
1 1/2 cups canned coarse ground tomatoes
1 1/4 cups barley
1 teaspoon dried thyme
1 tablespoon salt, plus additional to taste
1/2 teaspoon ground black pepper, plus additional to taste
3 ounces Glace de Viande Gold® dissolved in 8 cups hot water
4 cups water
Chopped fresh parsley for garnish
Heat the olive oil in stockpot over medium-high heat. Add the beef and cook, stirring, about 10 minutes, until the beef browns. Add the celery, carrots, and onions and cook, stirring, about 10 minutes, until the vegetables are soft and slightly brown.
Add the tomatoes and reduce the heat to medium. Cook for 10 minutes, then add the barley and thyme and cook 5 minutes more.
Stir in 1 tablespoon of salt and 1/2 teaspoon ground black pepper, the diluted Glace de Viande Gold®, and the water. Bring the soup to a simmer over high heat, then reduce the heat to low and simmer for about 45 minutes, until the barley is tender.
Season to taste with more salt and pepper, as needed. Skim the fat from surface of the soup and ladle it into warmed bowls; garnish with chopped parsley.