Comforting Beef and Barley Soup
Ingredients
The soup base
-
2
tbsp
ghee
-
2.2
lb
boneless beef blade roast
-
Generous sprinkle
salt
-
Generous sprinkle
pepper
-
1
large
onion, chopped
-
2
cloves
garlic, chopped
The additions
-
¾
cup
pearl barley
-
1
28oz can
crushed tomatoes
-
2
cups
bone broth
-
4
cups
water
-
1
tbsp
dried oregano
-
1
tsp
salt
-
½
tsp
ground black pepper
-
1
leaf
bay leaf
The vegetables
-
1
large
carrot, peeled and diced
-
1
stalk
celery, cleaned and diced
-
8
oz
button mushrooms, sliced
-
1
cup
frozen corn kernels
-
2-3
tbsp
fresh parsley, chopped
Instructions
- Melt ghee in a large stockpot over high heat and prepare the roast by patting it dry and seasoning with salt and pepper.
- Sear the roast in the hot pan without moving it for about 5 minutes until a golden crust forms, then flip and sear the other side.
- Reduce the heat to low, add onions and garlic, cover, and cook the meat for about 3 hours until tender.
- Add barley and stir, then add diced tomatoes, bone broth, water, seasonings, and bay leaf.
- Bring the mixture to a boil, then reduce to medium heat and simmer for about 30 minutes, stirring occasionally.
- When the barley is ¾ cooked, add carrots, celery, mushrooms, and corn, and cook for an additional 20 to 25 minutes.
- Remove from heat, stir in parsley, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
399
Total fat
19g
Total carbohydrates
29g
Total protein
31g
Sodium
603mg
Cholesterol
96mg
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