DELICIOUS BEEF AND BARLEY SOUP RECIPE - with instructions

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Lean beef has lower fat content, while ground beef is often more affordable.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein and nutrients, while rice is a budget-friendly grain.

Heat about a half a cup of olive oil in a large pot over medium-high heat.

Sear the beef shanks for about 4 to 5 minutes on each side.

Add chopped 3 sticks of celery and 2 small onions to the pot and reduce heat to medium.

Sauté the vegetables until they start to melt and create a sauce from the vegetable and meat juices, about 15 minutes.

Turn the meat once again and let the rest of the vegetables sauté.

Transfer the meat into a bigger soup pot.

Add 4 bay leaves, 1 cup of tomato sauce, and 2 cups of rutabaga to the pot.

Pour in 1 cup of beef broth and let it simmer, as beef shanks require extra simmering.

After an hour, add a little more beef broth until the meat is soft.

Once the meat is soft, add 2 cups of turnip, a bunch of parsley, and a whole lot of fresh garlic.

Simmer for another 40 minutes or until the barley is nice and soft, adding 1/2 cup of barley.

Turn off the fire and add some extra parsley.

Let the soup cool for about 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: