Beef and Barley Soup

By Martha Stewart

This recipe is great because its filled with nutrients from the barley yet because of the tomato taste, you don't taste it. You can also control how much barley you want to have in it. My entire family and I love having this soup on a Sunday afternoon. Its super yummy! Try it! Here's the link to the recipe Martha Stewart's Beef and Barley Soup. Enjoy!

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound London broil, cut into 3/4-inch cubes (I used ground beef or hamburger instead)
• Coarse salt and freshly ground pepper
• 1 large onion, chopped
• 1 medium carrot, chopped
• 8 ounces mushrooms, trimmed and thinly sliced 
• 2 tablespoons minced garlic (from 4 cloves)
• 2 tablespoons tomato paste
• 3/4 cup dry red wine
• 4 cups chicken stock
• 3 cups water
• 3/4 cup hulled or pearl barley, rinsed and drained
• 1/4 cup coarsely chopped flat-leaf parsley
• Garnish: grated fresh horseradish (optional) 

Directions: 

1. STEP 1

   Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.  Or cook ground beef till browned in a skillet on medium-high heat. 

2. STEP 2

   Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.

3. STEP 3

   Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.

4. STEP 4

   Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.

5. STEP 5

   Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish (optional)

** One important thing about this recipe is at the end, when you add the barley, be sure not to cook it to long because it will become mushy and too soft. **