CS Beef and Barley Soup

Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

Season beef - Toss beef with salt, garlic powder, thyme, and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)

Green onions - Slice green onions, combining green and white parts. (Can be done 1 day ahead)

Heat a Dutch oven with oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.

Add butter and then carrots, celery, onions, and barley (if using beans as a sub for barley, wait to add them) to melted butter. Saute until vegetables are starting to soften, 4 to 6 minutes. Stir in tomato paste and flour and cook for 1 minute more.

Pour stock and bay leaves over vegetables and add beef back to pan. Bring to a boil.

Reduce heat and simmer, covered, until barley and beef are both tender, 45 to 60 minutes. (If using quick cooking barley, add it 10 minutes before the beef is finished.)

Stir lemon juice (if using white beans as a barley sub, drain and rinse and then add to soup) into soup and season with some salt and pepper.

Divide soup between bowls. Enjoy with yogurt and green onions on top and baguette on the side.