Martha Stewart Beef and Barley Soup

Martha Stewart beef and barley soup is a hearty one-pot dinner made with London broil, hulled barley and cremini mushrooms, ready in 4 hours. Save this cozy soup for Sunday dinner, fall evenings or winter meal prep, because it's a make-ahead pot that keeps for days in the fridge.

Brown the beef hard in the Dutch oven before anything else goes in, because those dark bits on the bottom flavor the whole broth. Skip it and the soup tastes thin and flat, however long it simmers.

Martha stirs tomato paste and garlic until they caramelize, then boils the red wine down by half to scrape up the browned bits. Hulled barley is her pick too, since it's the most nutrient-dense kind and holds its chew through the long simmer.

Martha Stewart Beef and Barley Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

40

minutes

Cooking time

3

hours 

20

minutes

Calories

320

kcal

Tender cubes of beef and chewy barley simmer in a rich, wine-spiked tomato broth packed with golden onion, carrot and mushrooms. A pinch of fresh horseradish on top cuts through the richness.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 1 pound London broil, cut into ¾-inch cubes
  

• Coarse salt and freshly ground pepper
  

• 1 large onion, chopped
  

• 1 medium carrot, chopped
  

• 8 ounces cremini mushrooms, trimmed and thinly sliced
  

• 2 tablespoons minced garlic (from 4 cloves)
  

• 2 tablespoons tomato paste
  

• 3/4 cup dry red wine
  

• 4 cups chicken stock
  

• 3 cups water
  

• 3/4 cup hulled or pearl barley, rinsed and drained
  

• 1/4 cup coarsely chopped flat-leaf parsley
  

• Garnish: grated fresh horseradish
  

Directions

• Brown the beef: Heat 1 tablespoon plus 1 teaspoon olive oil in a medium Dutch oven over medium-high heat. Season the 1 pound of London broil cubes with 1 teaspoon salt and 1/4 teaspoon pepper, brown them on all sides for 5 to 7 minutes, then move them to a plate.
• Cook the vegetables: Reduce the heat to medium and add the remaining 2 teaspoons oil, then cook the chopped onion, carrot and sliced mushrooms until golden, 12 to 15 minutes. Stir now and then, and season with 1/2 teaspoon salt.
• Caramelize the paste: Add 2 tablespoons minced garlic and 2 tablespoons tomato paste, and cook, stirring, for about 2 minutes until caramelized. Then take the pot off the heat and pour in the red wine.
• Reduce the wine: Return the pot to the heat and bring the 3/4 cup wine to a boil, scraping up the brown bits from the bottom with a wooden spoon. Cook it until reduced by half, about 5 minutes.
• Simmer the soup: Return the beef to the pot and add 4 cups chicken stock and 3 cups water, then bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally.
• Add the barley: Stir in 3/4 cup rinsed barley and cook, covered, for 20 minutes. Then uncover and cook 20 to 25 minutes more, until the beef and barley are tender.
• Finish and serve: Stir in 1/4 cup chopped flat-leaf parsley, then divide the soup among 6 bowls. Garnish each bowl with grated fresh horseradish.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pearl barley instead of hulled barley?

Yes, but the timing changes. Use only 2 cups water in the simmering step and cook the barley, covered, for just 10 minutes, since pearl barley softens faster. Hulled barley is the more nutrient-dense choice.

How long does beef and barley soup keep in the fridge?

It keeps in the fridge for up to 5 days in an airtight container. Warm it over low heat before serving, and add a splash of water if the barley has soaked up the broth.

Can I make this soup ahead of time?

Yes, and it's a good make-ahead pot because the flavors settle overnight. Cook it fully, cool it, then refrigerate and rewarm gently on the stove before you ladle it out.

What can I use instead of a Dutch oven?

Any large, heavy pot with a lid works, such as a stockpot. A thick bottom matters most, because it browns the beef evenly and keeps the vegetables from scorching during the long simmer.

What's the most common mistake with this soup?

Crowding the pot when browning the beef is the big one. Cook it in two batches if needed, because piled-up cubes steam instead of sear and you lose the deep flavor base.