Page 18 - One-Dish Meals

Beef and Barley Soup

Nutty-tasting barley is often paired with lamb, but we found it tastes
great when teamed up with beef. What’s more, barley is rich in fiber,
B vitamins, and minerals. Serve with a salad to round out the meal.
P R E P 45 minutes C O O K 2 hours 30 minutes
M A K E S about 16 cups or 8 main-dish servings

1 tablespoon plus 4 teaspoons 1 cup pearl barley
vegetable oil
5 medium carrots (12 ounces),
3 medium stalks celery, diced peeled and cut crosswise into
1 ⁄4-inch-thick slices
1 large onion, diced
1
1 ⁄2 pounds boneless beef chuck, cut 5 medium parsnips (12 ounces),
1
into ⁄2-inch pieces peeled and cut crosswise into
1 ⁄4-inch-thick slices
1 ⁄2 teaspoon salt
2 medium turnips (8 ounces), peeled
1
3
2 cans (13 ⁄4 to 14 ⁄2 ounces each)
and diced
beef broth
3 strips (3" by 1" each) orange peel
1
1 can (14 ⁄2 ounces) diced tomatoes
pinch ground cloves
6 cups water
1. In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-
high heat until hot. Add celery and onion and cook until tender and
golden, about 10 minutes, stirring occasionally; transfer vegetables to bowl.
2. Pat beef dry with paper towels. In same Dutch oven, heat 2 teaspoons
oil over high heat until hot. Add half of beef and cook until browned on
all sides. Remove to plate. Repeat with the remaining 2 teaspoons oil and
the beef.

3. Return beef to Dutch oven. Stir in salt, celery mixture, beef broth,
tomatoes with their juice, and water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.

4. Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to
boiling over high heat. Reduce heat to low; cover and simmer 50 to 60
minutes, until beef, barley, and vegetables are tender.

E A C H S E R V I N G About 320 calories | 25 g protein | 36 g carbohydrate |
9g total fat (3 g saturated) | 41 mg cholesterol | 740 mg sodium.

18 Soups & Stews