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Beef Barley Soup with Lots of Veggies
PAIR WITH
Potato Rosemary Farls
(PAGE 138)
This soup is more about the barley and the vegetables than about the beef, but the flavor is rich and meaty, thanks to red wine, beef broth, and a little strip steak seasoned with red miso paste. I use pearled barley here, but you can also use chewier whole-grain hulled barley; just add about 30 minutes to the cooking time
.
SERVES
4 TO 6
ACTIVE TIME
20
MINUTES
TOTAL TIME
45
MINUTES
2 Tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
2 large carrots, peeled and chopped
2 celery stalks, thinly sliced
1 large turnip, peeled and chopped
1 Tbsp tomato paste
2 medium garlic cloves, finely chopped
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1
/
2
cup [120 ml] red wine (such as a decent Côtes du Rhône)
3 cups [720 ml] beef broth
(see page 18)
3 cups [720 ml] chicken broth
(see page 17)
1 cup [200 g] pearled barley
1 bay leaf
8 oz [225 g] New York beef strip steak, trimmed and cut into 1-in [2.5-cm] pieces
2 Tbsp red miso
Sea salt
Freshly ground black pepper
1.
Heat 1 Tbsp of the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion, carrots, celery, and turnip and sauté until the onion is begi
Add the tomato paste, garlic, thyme, and rosemary and sauté until fragrant, about 45 seconds.
Add the wine and cook, scraping up any browned bits on the bottom of the pan, until the wine has nearly evaporated, about 1 minute.
2.
Add both broths, the barley, and the bay leaf, and cover and bring to a simmer.
Reduce the heat to low and simmer gently, stirring occasionally, until the barley is tender but it still has a little pop when bitten into, 20 to 25 minutes.
3.
Meanwhile, brown the beef: Adjust the oven rack so it is 6 in [15 cm] below the heating element.
Preheat the broiler on high.
Line a small baking sheet with aluminum foil.
4.
Place the steak on the prepared baking sheet, toss it with the remaining 1 Tbsp olive oil and the miso, and arrange in an even layer.
Broil, stirring once, until the meat is browned all over but still pink in the center, about 5 minutes.
5.
Transfer the beef and any browned bits and juices from the baking sheet to the pot and cook, uncovered, for 4 minutes.
Season with salt and pepper.
6.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
The soup tastes even better if it is made a day in advance. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 2 days, or in the freezer for up to 3 months.