It takes about 1 hour and 20 minutes, but it is well worth it. The flavor is amazing and your house will smell even better!
In a dutch oven, over medium heat, brown all sides of the roast in about a tsp of olive oil. Season generously with salt and pepper. Add in the stock. Using a wooden spoon scrape up any of the roast or brown bits stuck to the bottom of the dish. This is the key step to developing the rich flavor of the soup. Once the stock starts to simmer, put the lid on and reduce the heat to low. Simmer covered for about 30 minutes. Remove the roast and place on to a cutting board. Here I remove any unwanted fat or tissue from the roast. It adds a ton of flavor, but you don’t necessarily want to eat that. Rough chop the roast and return to the pot. I don’t spend too much time on the chopping here. The meat will continue to tenderize and fall apart as the rest of the soup cooks. Add in celery, carrot, onion, can of tomatoes, bay leaf and whole rosemary sprig. Increase the heat to medium and cook uncovered for about 15 minutes, or until the carrots begin to soften. Add the barley and bring up to a boil, cover and reduce to simmer for another 30 minutes. You can turn off the heat, and remove the bay leaf and rosemary sprig. Serve it with crunchy bread.
Beef and Barley Soup
1 beef chuck roast 2 beef stock (32oz) 1 cup celery, chopped 1 cup carrot, chopped 1 cup yellow onion, chopped 2-3 garlic cloves, chopped 1 can petite diced tomatoes 1 bay leaf 1 sprig fresh rosemary 1 cup pearl barley, uncooked
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