Beef and Barley Soup

Beef and Barley Soup
2 lbs beef chuck, trimmed and cut into 1/2 inch pieces
3 large carrots, peeled and chopped
2 celery sticks, chopped
1 large yellow onion, chopped
2 garlic cloves, minced
2 Portobello mushrooms, cut into 1/4 inch pieces
8 cups low sodium or no salt beef stock
2.5 cups tepid water
1 cup fast cook barley
2 tbsp tomato paste
1 tbsp low sodium soy
1 tsp dried oregano
1 tsp parsley
1 bay leaf

1 tbsp extra virgin olive oil
salt and pepper to taste

 

Over medium-high heat, heat up a large stock pot.  Add beef to pan; cook until browned, stirring frequently.

Remove beef from pan. Spoon out any left fat juices.

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In same pan, heat olive oil.  Add garlic, let sweat for one minute.  Add in carrot, celery, onion.  Let sweat while scraping the bottom of the pan with a spoon. Then add in 1/2 cup of water, and continue to stir scraping the bottom.  Cook until liquid almost evaporates.

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Add beef, remaining water, beef broth, herbs and bay leaf.

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Bring to a boil then add in tomato paste.  Add in soy. And add in mushrooms.

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Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

 

In a separate sauce pan, bring salted water to a boil; add barley.  Partially cook barley. Drain. Add to the beef soup.

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Cover and simmer until barley is tender. 

Add salt and pepper to taste.

 

Discard bay leaf.

Ready to serve!

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