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Beef and Barley Soup on a plate
Andrew Fowler

Beef and Barley Soup

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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 on sauté in a 6-quart electric pressure cooker. Brown beef 4 minutes per side, in 2 batches if needed. Transfer to a plate.
  2. Cook onion in the cooker 4 minutes; stir in garlic for 30 seconds. Add broth; scrape bottom completely clean. Add beef, bay leaf and thyme.
  3. Lock lid. Cook on high pressure 50 minutes, plus about 15 minutes to reach pressure. Release naturally 15 minutes; release remaining pressure following the cooker's instructions.
  4. Meanwhile, boil barley and its water in a saucepan. Partly cover; simmer 50–65 minutes until tender but chewy. Drain well.
  5. Transfer beef to a board; discard bay leaf. Add turnips and leeks to broth. Simmer uncovered on sauté 12–15 minutes, until tender.
  6. Discard bones and tough connective tissue; pull beef into short pieces. Return beef and barley to broth. Add remaining salt and vinegar; simmer 3 minutes.