Cold Days Need This Soup — Greek, Rich, Comforting

beef stew meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, and chicken thighs are often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is a budget-friendly grain.

Cut chuck roast into 1 to 2 inch cubes.

Season beef with salt and black pepper.

Heat olive oil in a pot over medium-high heat.

Brown the beef for about 5-10 minutes and transfer to a plate.

Add chopped onion, celery, and baby carrots to the pot and cook for about 5 minutes until softened.

Grate garlic cloves and add to the pot, cooking until fragrant, about 30 seconds.

Add tomato paste and cook until it deepens in color.

Return the browned beef to the pot along with bay leaves, oregano, and pearl barley.

Add crushed tomatoes and beef broth, bringing to a boil.

Reduce heat to low, cover, and simmer for about 2 hours until beef is fork tender and barley is soft.

Taste and adjust seasoning, adding more broth or water if necessary.

Squeeze in lemon juice and garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens