MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Barley Soup w/Lemon
Categories: Beef, Citrus, Grains, Vegetables, Herbs
Yield: 8 servings

1 lb Beef stew meat; in 1/2"
- cubes
2 ts Kosher salt; more as needed
1 ts Black pepper; more as
- needed
2 tb Olive oil; more as needed
4 cl Garlic; fine chopped
3 Ribs celery; diced
2 lg Leeks; thin sliced
1 Fennel bulb; diced
1 tb Tomato paste
3/4 ts Ground coriander
1/2 ts Ground cumin
1/2 ts Sweet paprika
lg Pinch of cayenne (opt)
1 qt Beef stock
3 Sage sprigs
2 Rosemary sprigs
2 Bay leaves
2 Carrots; peeled, in 1/2"
- chunks
2 Parsnips; peeled, in 1/2"
- chunks
2 lg Turnips; peeled, in 1/2"
- chunks
3/4 c Pearled barley
8 c Baby spinach or baby kale
1/4 c Chopped parsley
Fine grated zest of 1 small
- lemon
Fresh lemon juice
Thin sliced jalapenos; to
- serve

Season beef with 1 teaspoon salt and 1/2 teaspoon
pepper. Let mixture stand for 30 minutes to 1 hour at
room temperature.

Heat 2 tablespoons oil in a large pot over medium-high.
Add meat and cook in batches, turning occasionally,
until well browned, 8 to 10 minutes per batch. Drizzle
in more oil if the pan seems dry. Transfer the browned
meat to a paper-towel-lined plate to drain.

Add garlic, celery, leek and fennel to the pan; cook
until soft, about 7 minutes, adjusting the heat if
necessary to prevent burning. Push the vegetables to one
side, and, if the pan looks dry, add a bit more oil. Add
tomato paste and spices to the cleared spot and cook
until tomato paste is darkened and caramelized, 1 to 2
minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water.
Using kitchen string, tie sage, rosemary and bay leaves
into a bundle and drop into pot. Bring the liquid to a
simmer over medium heat. Cook, partly covered, for 1
hour.

Stir in the carrots, parsnips, turnips, barley, 1
teaspoon salt and remaining 1/2 teaspoon pepper. Simmer
until barley is cooked through and meat is tender, 45
minutes to 1 hour more. Pull herb bunch from pot and
discard.

Stir spinach and parsley into pot until wilted, 2 to 3
minutes (kale may take a few minutes longer), then stir
in lemon zest and juice. If soup is too thick, thin it
with a little water. Taste and adjust seasonings, if
necessary. Serve with chiles, if you like.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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