Beef and Barley Soup Recipe

So after eating Central Market's delicious beef and barley soup, we got inspired to try making our own.  This soup was P's little baby so I was enlisted to compose the recipe....oh and to chop the veggies ;)

P's Beef & Barley Soup

Ingredients

• 2 1/2 lbs of lean chuck beef
• 8 large carrots
• 1 medium red onion
• 8 cloves garlic
• 13 white button mushrooms
• 2 cups of uncooked raw barley
• 1 ltr of low sodium beef broth
• 1 bottle of pale ale beer
• 6 tbsps olive oil
• salt and pepper to taste
• 2 tsps of cayenne
• 2 tsps of paprika

Prep

-Cut the lean chuck beef into 1” cubes

-Skin carrots and cut into 1/2” thick medallions

-Peel and finely dice garlic

-Cut mushrooms into thick slices

-Cut onion into thin long slivers

Directions

In a large pot, heat 2 tablespoons of olive oil under medium high heat.  When oil is hot, add the meat and quickly sear.  After 3-4 minutes remove the meat and juices into a separate bowl and set aside (meat does not need to be fully cooked).  

Using the same pot, add two tablespoons of olive oil and toss in carrots.  Cook the carrots for roughly 5 minutes, stirring occasionally.  Season lightly with sea salt.  Place the carrots and any juices into the same bowl as meat.

Keeping the pot under medium high heat, add the onions and few dashes of sea salt.  Allow the onions to caramelize for 3-4 minutes and add in minced garlic.  Allow the garlic and onions to cook for an additional minute and then add the mushrooms.  Stir mixture thoroughly to allow for the mushrooms to absorb the oil and juices.  After approximately 2 minutes, add the beef and carrots along with 1 bottle of the pale ale of your choice.

Add paprika, cayenne and generous amount of freshly ground pepper.  Stir contents thoroughly and allow to simmer under low heat for 3 hours.

Once barley is cooked to your liking, strain the barley and quickly rinse with cold water to remove excess starch.  Allow to drain.

After barley is completely drained, set aside.  Add to the soup after it has simmered for 3 hours.  Season to taste with sea salt and freshly ground pepper.

Enjoy!