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one ordinary bowl of brown beef broth containing short tender shredded beef pieces, plump tan hulled barley grains, pale turnip cubes and soft sliced leeks, with no bones, carrots, tomato chunks, cream or garnish
Andre Lewis

Beef and Barley Soup

Bone-in beef shank makes a substantial broth while the pressure cooker handles the long tenderizing step. Cook the hulled barley separately so you can drain it when it's pleasantly chewy without guessing whether it will finish at the same moment as the beef. Turnips and leeks keep the vegetables distinct from a familiar carrot-heavy beef soup. Pull the cooked meat into short pieces and discard the bones before returning it to the pot. The finished bowl should have enough broth around the barley to stay spoonable after a brief rest on the stove.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs cross-cut bone-in beef shank about 1 1/2 inches thick
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 garlic cloves minced
  • 6 cups low-sodium beef broth
  • 1 dried bay leaf
  • 1 tsp dried thyme
  • 3/4 cup dry hulled barley rinsed
  • 5 cups water for barley
  • 2 medium turnips peeled and cut into 1/2-inch cubes
  • 2 leeks white and light-green parts washed and sliced
  • 1 tbsp red wine vinegar

Method
 

  1. Season beef with 1/2 teaspoon salt and pepper. Heat oil using the saute setting of a 6-quart electric pressure cooker and brown beef for 4 minutes per side, working in 2 batches if needed; transfer to a plate.
  2. Cook onion in the cooker for 4 minutes, then stir in garlic for 30 seconds. Pour in broth and scrape the bottom completely clean before adding beef, bay leaf and thyme.
  3. Lock the lid and pressure-cook on high for 50 minutes, allowing about 15 minutes to reach pressure. Let pressure release naturally for 15 minutes, then release any remaining pressure according to the cooker instructions.
  4. Meanwhile, bring barley and its water to a boil in a saucepan. Cover partly and simmer for 50 to 65 minutes until tender but chewy, then drain thoroughly.
  5. Transfer beef to a board and discard bay leaf. Add turnips and leeks to the cooker broth and simmer uncovered on the saute setting for 12 to 15 minutes until tender.
  6. Discard beef bones and tough connective pieces, then pull the meat into short pieces. Return meat and drained barley to the broth with remaining salt and vinegar, simmer for 3 minutes and serve.