BEEF AND BARLEY SOUP
Serves: 4-6
1 lb (0.5 kg) stewing beef, cubed ■
Salt and freshly ground pepper 1/4 cup (60 mL) oil, divided 1 cup (250 mL) diced onion 2 cloves garlic, finely chopped 2 tbsp (30 mL) tomato paste 2 cups (500 mL) sliced mushrooms
4 cups (1 L) beef broth
4-6 sprigs fresh thyme or 1/2 tsp (2.5 mL) dried thyme, crumbled 1 bay leaf
1/4 cup (60 mL) pot barley
1 cup (250 mL) chopped carrots 1 cup (250 mL) chopped celery
1. Sprinkle beef with salt and pepper. Heat 1 tbsp (15 mL) oil in a Dutch oven over medium-high heat. Add beef in batches. Brown on all sides, adding an additional 1 tbsp (15 mL) oil as necessary. Transfer beef to a plate.
2. Reduce heat to medium. Add remaining 2 tbsp (30 mL) oil to pan. Add onion and sauté, scraping to loosen browned bits, until softened, about 5 minutes. Add garlic and sauté for 1 minute.
3. Stir in tomato paste and cook, stirring, for 2-3 minutes. Add mushrooms; cook, stirring, until most of liquid is evaporated, about 5 minutes.
4. Return beef and any accumulated juices to pan. Add broth, thyme and bay leaf. Bring to a boil.
5. Reduce heat and simmer, covered, stirring occasionally, for 1 hour or until beef is tender. Meanwhile, cook barley in boiling salted water for 15 minutes; drain.
6. Add barley, carrots and celery to mixture; cook, covered, stirring occasionally, for 20 minutes or until barley, carrots and celery are tender. Remove and discard thyme and bay leaf.
7. Refrigerate soup for 8 hours or until fat solidifies on surface; remove fat. Reheat soup to serve.