Beef and barley soup is hearty, rich, and packed with savory flavor. Searing the beef on the stovetop browns the surface of the meat, producing an array of flavor compounds. This step also imparts the broth with meaty flavor that serves as the backbone for the finished soup. Be sure to thoroughly scrape the bottom of the pot once you add the wine to ensure none of that delicious fond gets left behind. This recipe can easily be doubled; divide the mixture between two Suvie pans.
Beef and Barley Soup
- 1 tbsp vegetable oil
- 10 oz sirloin steak, cut into 1″ pieces
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- ⅓ cup dry red wine
- 2 cups chicken stock
- 2 large sprigs thyme
- 2 bay leaves
- ½ cup pearled barley
- 2 tbsp chopped fresh parsley
1) Season beef with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add beef and cook for 1-2 minutes per side until browned. Transfer beef to Suvie pan.
2) Add onion, celery, and ½ tsp salt. Cook for 5 minutes or until softened. Add garlic and tomato paste, stirring constantly, until fragrant, about 1 minute. Add the red wine and chicken stock, scraping up any bits on the bottom of the Dutch oven. Transfer mixture to Suvie pan.
3) Stir in thyme, bay leaves, and barley. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 3 hours
Starch: 0 minutes
4) After the cook, add additional hot water if desired to thin to desired consistency. Season soup to taste with salt and pepper, ladle into bowls, top with parsley, and serve.
Nutritional Information per serving (2 servings per recipe): Calories 640, Total Fat 20g, Total Carbohydrates 57g, Total Sodium 1270mg, Total Protein 44g