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Recipes

Beef Barley Soup with Lemon

Pairs Well With

Serves 8

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes

2 teaspoons kosher salt, more as needed

1 teaspoon black pepper, more as needed

2 tablespoons olive oil, more as needed

3 small or 2 large leeks, thinly sliced

3 celery stalks, diced

1 fennel bulb, diced

4 garlic cloves, finely chopped

1 tablespoon tomato paste

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

Large pinch cayenne, optional

1 quart beef or chicken stock

3 sage sprigs 2 rosemary sprigs 2 bay leaves

2 carrots, peeled and cut into 1/2-inch chunks

2 parsnips, peeled and cut into 1/2-inch chunks

2 large turnips, peeled and cut into 1/2-inch cubes

3/4 cups pearled barley

8 ounces/8 cups baby spin-ach or baby kale

Preparation

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if t! he pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too ! thick, thin it with a little water. Taste and adjust seasoning! s, if necessary. Serve with chilies, if you like.