Beef and Barley Soup

1. 1

   Heat the oil in a 4-quart stock pot or saucepan over medium-high heat.

2. 2

   Add the onions and garlic and cook over medium heat until the onions begin to caramelize, about 10 minutes.

3. 3

   Add the celery and carrots; cook until vegetables soften, about 5 minutes.

4. 4

   Push the vegetables to one side of the pot, add the beef, and brown both sides 3 to 5 minutes.

5. 5

   Add the water, 1/2 cup parsley, salt, and pepper.

6. 6

   Bring to a boil over high heat, reduce to low, cover, and simmer until the beef is tender, at least 1 hour.

7. 7

   Remove the beef and let cool.

8. 8

   Remove the meat from the bone and the marrow from inside the bone, chop into bite-size pieces, and return to the pot along with the barley.

9. 9

   Cook, covered, for 45 minutes or until barley is tender.

10. 10

    Taste and adjust seasoning.

11. 11

    Serve sprinkled with the remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.