Breastfeeding Friendly Beef and Barley Soup
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Learn more āIngredients
6 servings
- 1 Ā½ lb beef chuck, cut into Ā¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 3 stalks celery, sliced into Ā½-inch pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- Ā½ cup dry red wine
- 6 cups low-sodium beef broth
- 1 cup water
- ā cup pearl barley, rinsed
- 8 oz cremini mushrooms, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 1 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3ā4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside. Discard any excess fat if more than 1 tbsp remains in the pot, but leave the browned bits.
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