Beef & Barley Soup | Christine Cushing

beef

🥗Healthier: lean turkey

💰Cheaper: chicken

Lean turkey reduces fat content while chicken is often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is a more budget-friendly grain.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Introduce the recipe for beef and barley soup.

Heat a pot on moderately high heat.

Add bacon to the pot to render fat.

Brown the beef shoulder chuck cut into 1.5-inch cubes in the rendered bacon fat.

Season the beef with salt while browning.

Continue browning the beef for about 5 minutes until caramelized.

Add extra virgin olive oil to the pot after browning the beef.

Add mirepoix (onions, carrots, celery) to the pot.

Add fresh thyme, rosemary, and bay leaves to the pot.

Stir in tomato paste for flavor and color.

Season the mixture with salt and cracked black pepper.

Add beef broth to the pot and bring to a simmer.

Cover the pot and cook for about 1.5 hours until the beef is tender.

After 1.5 hours, check for tenderness of the beef.

Add butternut squash and pearl barley to the pot.

Stir in the pearl barley and butternut squash, cooking until the barley is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens