Beef Barley Soup – easy and healthy meal, rich in flavor of beef, vegetables and seasonings.
Course:
Soup
Cuisine:
American
Servings: 4
Author: dieTTaste
-
4
Tbsp
olive oil
-
1
lb
beef shank cut to bite-size pieces
-
1
leek,
chopped (about 2 cups)
-
1
onion
-
2
carrots
diced
-
1/2
cup
celeriac
(celery root) or 1 cup celery stalks, diced
-
2
cups
mushrooms
sliced
-
3
cloves
garlic
-
5
cups
beef broth
-
4
cups
water
-
1/2
cup
barley
-
1
Tbsp
tomato paste
-
1/2
tsp
dry thyme
-
1/2
tsp
dry marjoram
-
1
bay leaf
-
1
tsp
paprika
-
a pinch of cayenne pepper
(optional)
-
salt
pepper
-
Brown beef in olive oil, take out of pot and set aside.
-
Fry onion in the same pot until translucent.
-
Add remaining ingredients and cook for about 90 minutes or until barley and beef are cooked through. After about 30 minutes start stirring from time to time to prevent barley from sticking to the bottom of the pot and burning.
-
INSTANT POT: Use only 2 cups water instead of 4. Multigrain setting, 40 minutes cooking time, natural steam release.