Eosinophilic Esophagitis Friendly Beef and Barley Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(17)

Eosinophilic Esophagitis Friendly Beef and Barley Soup

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Ingredients

6 servings

1 ½ lb beef chuck, cut into ¾-inch cubes
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
½ cup dry red wine
6 cups low-sodium beef broth
1 cup water
⅔ cup pearl barley, rinsed
8 oz cremini mushrooms, sliced
2 sprigs fresh thyme
1 bay leaf

For serving

1 tbsp fresh parsley, chopped (optional)

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 3–4 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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