Beef and barley soup
A classic soup to settle in on those cold winter nights.
YIELDS
6
Ingredients
- 2 oz. bacon or pancetta, diced
- 2 tablespoons olive oil
- 1 lb stewing beef, cut into small cubes
- 1 large onion, chopped
- 2 carrots, diced
- 1 leek, white part only, washed and chopped
- 2 ribs of celery, diced
- 2 tablespoons tomato paste
- 2 bay leaves
- Several sprigs fresh thyme
- 2 litres (8 cups) beef, chicken or turkey stock
- 1/2 cup pearl barley
- 1 small sweet potato, peeled and diced or 1 cup squash, diced
- 1/2 cup squash, diced (optional)
- Salt and freshly cracked black pepper to taste
- Fresh chopped parsley, for garnish
Directions
- In a large pot, over medium setting, brown bacon to render fat. Spoon any excess off.
- Add olive oil and diced beef and brown evenly on all sides, about five minutes.
- Add onion, carrots, leek, and celery and stir, until golden, about three minutes.
- Add tomato paste, bay leaves, thyme, and stock, and stir again. Bring to a boil and reduce to a simmer for about one and a half hours. Beef should be fork tender.
- Add the barley and sweet potato and season with salt and pepper. Simmer for 20 minutes.
- Add the squash, if desired, and continue to simmer for 10 to 15 minutes, until everything is tender.
- Adjust seasoning and sprinkle with parsley (optional). Enjoy!
