Always a hearty , family welcomed goodness !
Ingredients : beef cut in bite size smaller pieces ; beef broth ( bone broth nice ) ; pearl barley ; sweet onions , pearl and chipolini onions ( optional ) ; rainbow carrots ( but omit purples ) ; celery root & celery stalks ; parsnip ; colored sweet peppers ; small can of crushed tomatoes ( or whole plum crashed by hand ) ; green onions ; olive oil ; s/p ; Vegeta seasoning ; Knorr demi glace ; fresh minced garlic ; fresh dill ; a garnish of kale ( optional ) . Cut nicely chopped all vegetables and keep them separately .
In an oven safe pan get about 1 cup of pearl barley to 3 cups of water ratio ( 1 cup = soup for 2 ppl ) , add a pinch of salt and a dash of olive oil , cover with foil and cook in the oven at 450 for 30-40 mins . ( until tender ) ; fluff up with a fork when done and set aside .
In a larger heavy pot add olive oil , heat up and add onions ; stir around to soften , add the minced garlic , stir it in and then add the beef pieces and stir them until brown all around ; add the beef broth and the crashed tomatoes , add seasoning spices ; add water too and let start simmering until the beef starts feeling tender ; add the vegetables ( except peppers , green onions and fresh dill ) and keep simmering until the vegetables too are tender yet still al dente ; add the precooked barley and simmer together for a few mins. ; taste for additional spices if needed , add a little diluted Knorr demi glace ; add the peppers , green onions and dill , also a handful of chopped kale for fun , boil for a few mins. and soup is done .
Get your bowl ready 🙂