Beef & Barley Soup
Serves: 4
  • 4 beef short ribs or two cups cubed beef
  • 1 Tbl. canola oil
  • 4 cups beef broth
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 1 bay leaf
  • freshly cracked pepper
  • 1 tsp. olive oil
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 1 celery stalk, sliced
  • 6 ounces mushrooms, sliced
  • season with salt to taste
  • 1 cup uncooked pearl barley, prepared according to package instructions
  1. Brown short ribs or beef cubes in canola oil in a heavy bottomed pot with tight fitting lid. Add in broth, thyme, bay leaf, pepper. Bring to a low simmer of low heat. Cover with tightly fitting lid and allow to simmer for 1-2 hours. Meat should be fork tender when done.
  2. Meanwhile, prepare barley according to package instructions. Reserve.
  3. Remove meat and discard bones, bay leaf, and thyme sprig. Defat broth if necessary and reserve. Add in tsp. olive oil, sauté carrots, onion, celery, and mushrooms until tender. Return broth, beef, and cooked barley to pan and heat through.
  4. Serve with crusty bread. Enjoy.
Recipe by Lemony Thyme at