Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Beef and Barley Soup 3.6 (262) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 40 mins Total Time: 4 hrs Servings: 6 Yield: Makes 9 1/2 cups All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5. Ingredients 2 tablespoons extra-virgin olive oil 1 pound London broil, cut into ¾-inch cubes Coarse salt and freshly ground pepper 1 large onion, chopped 1 medium carrot, chopped 8 ounces cremini mushrooms, trimmed and thinly sliced 2 tablespoons minced garlic (from 4 cloves) 2 tablespoons tomato paste ¾ cup dry red wine 4 cups chicken stock 3 cups water ¾ cup hulled or pearl barley, rinsed and drained ¼ cup coarsely chopped flat-leaf parsley Garnish: grated fresh horseradish Directions Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt. Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes. Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour. Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish. Cook's Notes Soup can be refrigerated for up to 5 days. Warm over low heat before serving. Originally appeared: Martha Stewart Living, October 2011 Rate It PRINT