Beef Barley Soup With Thyme Recipe
Ingredients
| 4 pounds meaty crosscut beef shanks, about 1 inch thick | ||
| 3/4 teaspoon each salt and black pepper | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Cold water | 8 Cup (16 tbs) | |
| Mushrooms | 1 pound, sliced | |
| Carrots | 3 Large, thinly sliced | |
| Yellow onion | 1 Large | |
| 1 stalk celery, chopped (1/2 cup) | ||
| Garlic | 3 Clove (5gm), minced | |
| 3 cups Beef Stock or low-sodium beef broth | ||
| 3 cups Chicken Stock or low- sodium chicken broth | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| 1/3 cup medium pearl barley | ||
| Bay Leaf | 1 | |
| 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
1. Season the beef shanks with the salt and pepper, then coat with the flour, shaking off any excess. In a 6-quart Dutch oven, heat 2 tablespoons of the oil over moderately high heat. Add the beef shanks and cook, turning occasionally, for 10 minutes or until evenly browned. Add the water, increase the heat to high, and bring to a boil. Lower the heat, cover partially, and simmer for 1 1/2 hours, skimming the surface occasionally.
2. In a large heavy skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the mushrooms, carrots, onion, celery, and garlic and saute for 5 minutes.
3. To the Dutch oven, add the vegetables, beef and chicken stocks, tomatoes and their juices, barley, bay leaf, and thyme. Raise the heat to high and return to a boil, stirring to break up the tomatoes. Lower the heat and simmer, uncovered, for 45 minutes or until the beef is tender.
4. With a slotted spoon, transfer the beef to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and return to the soup, discarding the bones. Reheat the soup until steaming. Discard the bay leaf and stir in the parsley.
2. In a large heavy skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the mushrooms, carrots, onion, celery, and garlic and saute for 5 minutes.
3. To the Dutch oven, add the vegetables, beef and chicken stocks, tomatoes and their juices, barley, bay leaf, and thyme. Raise the heat to high and return to a boil, stirring to break up the tomatoes. Lower the heat and simmer, uncovered, for 45 minutes or until the beef is tender.
4. With a slotted spoon, transfer the beef to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and return to the soup, discarding the bones. Reheat the soup until steaming. Discard the bay leaf and stir in the parsley.
Chef
