Beef And Barley Soup With Crusty Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 70 min · Beef · high-protein

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Ingredients

• 7 oz beef chuck, cut in 1/2-inch cubes
• 1/2 cup pearl barley
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 large yellow onion, diced
• 3 1/2 oz cremini mushrooms, quartered
• 4 cups beef broth
• 1 tbsp olive oil
• 1/4 cup tomato paste
• 4 oz crusty country bread
• 3/4 tbsp butter
• 1 tsp each bay leaf, thyme, salt, pepper

Method (tap to check — screen stays awake)

1. Pat the beef dry, season it, and brown it in the oil over medium-high in a heavy pot, 6 minutes, working in two batches so the cubes sear rather than steam.
2. Add the onion, carrots, celery, and mushrooms and cook 6 minutes until the mushrooms release their water and it evaporates.
3. Stir in the tomato paste and cook 2 minutes, until it darkens to brick red and coats the vegetables.
4. Pour in the broth, scraping the bottom clean, add the barley, bay leaf, and thyme, and bring to a boil.
5. Reduce to a bare simmer, cover partly, and cook 45 minutes, until the barley is plump and tender and the beef pulls apart under a fork.
6. Taste and correct the salt; the barley absorbs a surprising amount.
7. Toast the bread, butter it, and serve alongside for dunking.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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