Description
A hearty and flavorful beef barley soup inspired by Gordon Ramsay, loaded with tender beef, wholesome barley, and aromatic vegetables for the ultimate comforting meal.
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- ½ cup pearl barley
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef cubes, season with salt and pepper, and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
4. Stir in the minced garlic and sliced mushrooms. Cook for 2-3 minutes until fragrant.
5. Add the tomato paste and cook for another minute to deepen the flavors.
6. Place the browned beef back into the pot.
7. Pour in the beef broth, add the pearl barley, thyme, and bay leaf. Stir well.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
9. Taste the soup and adjust salt and pepper as needed.
10. Before serving, remove the bay leaf and garnish with fresh parsley, if desired.
Notes
For deeper flavor, try searing the beef in batches to avoid overcrowding. You can substitute beef chuck with stew meat or short ribs. Store leftovers in an airtight container for up to 4 days. This soup also freezes well for future meals.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg