210 minutes
A hearty and comforting beef barley soup with a refreshing twist of lemon, perfect for any season.
Beef Stew Meat, cut into 1/2-inch cubes
0 oz
teaspoons
Black Pepper, ground
teaspoons
tablespoons
Garlic, finely chopped
cloves
Celery, diced
cups
Leek, thinly sliced
cups
Fennel Bulb, diced
cups
tablespoons
teaspoons
teaspoons
teaspoons
Cayenne
pinches
Beef Stock
quarts
quarts
Sage Sprigs
each
each
each
Carrots, chopped
cups
Parsnips, chopped
cups
Turnips, chopped
cups
Pearled Barley
cups
cups
Flat Leaf Parsley, chopped
cups
Lemon, zest and juice
each
Jalapeños Or Chiles, thinly sliced, for garnish
to taste
1. Season and Brown the Beef
Season beef stew meat with kosher salt and black pepper. Let it sit for 30 minutes to an hour, then brown the meat in batches in olive oil over medium-high heat for 8 to 10 minutes per batch.
2. Sauté the Aromatics
In the same pot, add more oil if necessary and sauté garlic, celery, leeks, and fennel bulb for about 7 minutes until softened.
3. Caramelize Tomato Paste and Spices
Stir in tomato paste, ground coriander, ground cumin, sweet paprika, and a pinch of cayenne. Cook for 1 to 2 minutes until caramelized.
4. Simmer with Stock and Herbs
Reintroduce the browned beef to the pot, add beef stock and water. Add sage sprigs, rosemary sprigs, and bay leaves. Simmer for about an hour with the lid partially covering the pot.
5. Add Vegetables and Barley
Add chopped carrots, parsnips, turnips, and pearled barley to the pot, seasoning with additional kosher salt and black pepper. Simmer for another 45 minutes to an hour until the vegetables and barley are tender.
6. Finish with Greens and Lemon
Remove the herb bundle, then stir in baby spinach or kale, chopped parsley, and the zest and juice of one small lemon. Adjust seasoning as needed.
Sear the beef well before simmering. This Maillard reaction not only enhances the beef's flavor but also builds a robust base for your soup. Use a heavy-bottomed pot like a Dutch oven and allow plenty of space between pieces to avoid steaming.
Opt for beef chuck roast or short ribs, which impart a rich, deep flavor when cooked slow and low. Make sure to trim excess fat but leave enough to contribute to the soup's richness.
Build seasoning in layers by adding salt and pepper at various stages
Add a lemon zest strip to the simmering soup for a delicate citrus aroma. Stir in a squeeze of fresh lemon juice right before serving to brighten the flavors.
Add pearled barley approximately 30-40 minutes before the soup is done cooking to absorb flavor without becoming mushy. Add whole grain barley earlier as it takes longer to cook.
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