Beef Barley Soup with Lemon

1. Season and Marinate Beef

Begin by seasoning the beef with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Let the beef sit in this marinade for at least 30 minutes to an hour to enhance its flavor and tenderness.

2. Brown the Beef

Heat a large pot over medium-high heat and add enough olive oil to coat the bottom. Working in batches, add the beef cubes to the pot and brown them well on all sides, roughly 8 to 10 minutes per batch. Transfer the browned meat to a plate lined with paper towels to drain off any excess oil.

3. Sauté Vegetables and Spices

In the same pot, lower the heat to medium and, if needed, add a bit more oil. Add the garlic, celery, leek, and fennel, cooking until the vegetables start to soften, about 7 minutes. Then, stir in the tomato paste, coriander, cumin, paprika, and cayenne if using, allowing the tomato paste to caramelize and the spices to become fragrant, which takes about 1 to 2 minutes.

4. Simmer the Soup

Return the browned beef to the pot and pour in the stock along with 8 cups of water. Tie the sage, rosemary, and bay leaves together with kitchen string and add this herb bundle to the pot. Bring the mixture to a simmer and let it cook for about 1 hour, partially covered, allowing the flavors to meld and the beef to become tender.

5. Add Root Vegetables and Barley

With the soup simmering, it's time to add the root vegetables and barley. Stir in the carrots, parsnips, turnips, and barley along with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Continue cooking for another 45 to 60 minutes, or until the vegetables and barley are tender.

6. Finish with Greens and Lemon

Once the root vegetables and barley are cooked, remove the pot from the heat and discard the herb bundle. Stir in the spinach or kale, the chopped parsley, and the zest of one small lemon. Squeeze in lemon juice to taste, adjusting the seasoning with additional salt and pepper if needed.

7. Serve and Enjoy

If the soup is too thick for your liking, add a bit of water to reach your preferred consistency. Ladle the hot soup into bowls and, if you like a bit of heat, garnish with thinly sliced jalapeños or chiles.