1 medium Founders & Farmers carrot, peeled and diced
1 medium celery stalk, diced
1 medium parsnip, 1/4 inch thick rounds
1 medium turnip, 1/4 inch thick rounds
2 cloves garlic, minced
1 1/2 lbs stewing beef, cut into cubes
2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
2 tbsp olive oil, divided
1 tsp dried Founders & Farmers thyme
1 tbsp tomato paste
5 cups beef stock
3/4 cup pearl barley
1 dried bay leaf
Chopped fresh parsley leaves, for garnish
How to make it
Heat 1 tbsp olive oil in a Dutch oven or large stockpot over medium-high heat until simmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
Heat the remaining 1 Tbsp olive oil in the same pot over medium-high heat until simmering. Add the onions, carrots, celery, parsnip and turnips, and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 tsp dried thyme, and remaining 1 tsp kosher salt and cook until fragrant, about 30 seconds more.
Add 1 tbsp tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add beef stock broth, 3/4 cup pearl barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes.
Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.
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Ingredients
1 medium yellow onion, diced
1 medium Founders & Farmers carrot, peeled and diced
