Beef and Barley Soup
- 1 tablespoon oil
- 1 ½ large onions, chopped (about 3 cups)
- 4 cloves minced garlic
- 4 ribs celery, chopped (about 3 cups)
- 1 pound carrots, peeled and chunked
- 2 ½ pounds bone-in beef shank
- 8 cups water
- ¾ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 cup pearl barley, rinsed and drained
Instructions:
Heat the oil in a 4-quart stock pot or saucepan over medium-high heat. Add the onions and garlic and cook over medium heat until the onions begin to caramelize, about 10 minutes.
- Add the celery and carrots; cook until vegetables soften, about 5 minutes. Push the vegetables to one side of the pot, add the beef, and brown both sides 3 to 5 minutes.
- Add the water, ½ cup parsley, salt, and pepper. Bring to a boil over high heat, reduce to low, cover, and simmer until the beef is tender, at least 1 hour. Remove the beef and let cool. Remove the meat from the bone and the marrow from inside the bone, chop into bite-size pieces, and return to the pot along with the barley.
- Cook, covered, for 45 minutes or until barley is tender. Taste and adjust seasoning. Serve sprinkled with the remaining parsley.