Beef, Barley and Mushroom Soup

I've always loved barley but rarely ate it, mostly because there weren't any recipes in my repertoire using that ingredient. Once in a blue moon, I'd come across beef and barley soup as a menu item in a restaurant and always made a point of ordering it. Tastes like beef stew in soup form and the barley lends a really nice soft-chewy texture that doesn't dissolve like rice would in your mouth. I came up with this version after a late-night craving and it really hits all the flavor points that epitomize this soup.

Ingredients:

2.5 lbs. beef chuck (pot roast), cubed
1 medium onion, chopped
5 cloves garlic, minced
8-oz. package sliced button mushrooms

3 fresh (or 2 dried) bay leaves
1 tsp. caraway seeds
2 tsp. fresh marjoram leaves, minced (or 1 tsp. dried oregano leaves)
2 tsp. parsley flakes (or 1 tbsp. chopped fresh parsley leaves)
1 tsp. dried thyme (or 2 sprigs fresh)
1 tsp. black pepper
4 tsp. kosher salt

2 tbsp. cider vinegar

2 tsp. Worcestershire sauce

1/2 cup Marsala wine

14.5 oz. can diced roasted tomatoes

Two 32-oz. boxes of unsalted beef stock
4 cups water

5 medium carrots, peeled and diced

2 ribs celery, sliced

1 cup pearled barley

1. Heat 2 tbsp. olive oil in a large heavy pot (I like to use enameled cast iron) over medium heat and add the chopped onions. Stir frequently until lightly browned and season with a little salt and pepper. Add the chopped garlic and stir to combine. 

2. Season the beef cubes with salt and pepper and add to the onions and garlic in the pot; brown on all sides. 

3. Add the sliced mushrooms and cook 1-2 minutes or until softened; stir in the bay leaves, caraway seeds, marjoram, parsley, thyme, black pepper and salt. Add the canned tomatoes marsala, Worcestershire sauce and cider vinegar.

4. Pour in the beef broth and 4 cups of water and bring to a boil; reduce heat to a simmer, cover and cook 45 minutes. 

5. Add the diced carrots, celery and pearled barley, and cook another 1 hour at a simmer, partially covered. 

6. Taste and season with additional salt and pepper, if needed, before serving. 

Beef chuck (used for pot roast).

Cubed beef.

Sliced button mushrooms, diced carrots, onion, minced garlic and thyme sprigs.

Fire-roasted diced tomatoes, pearled barley, beef stock, cider vinegar, caraway seeds, parsley

flakes, and oregano leaves (instead of marjoram).

Brown the chopped onion in a large pot until lightly browned; season with a 

little salt and pepper and stir in the garlic.

Add the seasoned beef and brown on all sides.

Add the sliced mushrooms and cook 1-2 minutes until softened.

Add the herbs, spices, salt and pepper.

Add the roasted tomatoes, Marsala, Worcestershire sauce, and cider vinegar. 

Add the beef broth.

Add 4 cups water.

Bring to a boil, reduce heat to a simmer, cover and cook 45 minutes. 

After 45 minutes, add the carrots and celery. 

Add the pearled barley; bring to a boil, reduce heat to a simmer, cover and 

cook another 1 hour. Taste and re-season with salt and pepper, if needed, before serving.