Hearty Barley Soup with Lamb or Beef

Ingredients

• 2 lb lamb stew meat or beef stew meat, cut into small cubes
• ¼ cup avocado oil (or other neutral oil)
• 1 medium red onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 red or yellow bell pepper, chopped
• 3 cloves garlic, chopped
• ¾ cup pearled barley
• 4 cups lamb or beef bone broth [See Albina’s bone broth recipe here]
• 3 cups water
• 1 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• 2 Tbsp tomato paste
• 1 bay leaf
• ½ tsp dried rosemary — if using lamb
• ½ tsp dried thyme — if using beef
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Brown the Meat (10 min)
1. Heat the oil in a heavy-bottomed pot over medium-high heat.
2. Add the meat and cook until browned and any liquid has evaporated. This step builds the soup’s base flavor.
2. Sauté the Veggies (10 min)
1. Add the onion; cook until soft.
2. Stir in carrots, celery, bell pepper, and garlic. Cook until the vegetables are tender and lightly caramelized.
3. Build the Base (5 min)
1. Add tomato paste and cook 2 minutes until darkened and fragrant.
2. Stir in soy sauce and Worcestershire; scrape up the fond from the pot.
4. Simmer (30–35 min)
1. Add broth, water, and barley. Bring to a boil.
2. Add bay leaf and whichever herb suits your meat.
3. Reduce to a gentle simmer and cook until the barley is tender and the broth is rich — about 20-30 minutes.
5. Finish & Serve
1. Discard the bay leaf and season with salt and pepper to taste.
2. Ladle the soup into bowls, and garnish with parsley or cilantro.