Barbara Adams: Guinness Beef-Barley Soup, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Guinness Beef-Barley Soup
Recipe

This hearty meal lies somewhere between soup and stew. One taste, and you won’t care which category it belongs to—you’ll just care that there’s enough on hand for seconds!

Ingredients

Serves 4–6 servings

1 1/2	pounds	bone-in beef shank
1	teaspoon	freshly ground black pepper, divided
2	teaspoons	salt, divided
6	tablespoons	olive oil, divided
2	tablespoons	butter
1	medium	onion, chopped
2	teaspoons	crushed garlic
2		carrots, chopped
2	stalks	celery
1	tablespoon	tomato paste
1	small	bay leaf
1/2	teaspoon	dried thyme
2	cups	Guinness draught divided
4	cups	chicken stock
1/2	cup	barley
~		chopped Italian parsley, for garnish

Directions

Remove the bone from the shanks and set aside.
Cut the meat in to bite-sized pieces and pat dry with a paper towel.
Sprinkle the meat with 1/2 teaspoon of pepper and 1 teaspoon of salt. Set aside.
Heat four tablespoons of the oil in a skillet set over medium-high heat until almost smoking.
Add the beef and brown in small batches. Remove from the skillet and set aside.
Add the butter and remaining oil to the skillet and heat briefly. Add the onion and sauté until softened—approximately 3 minutes.
Add the garlic and cook for 1 minute, taking care not to burn it.
Add the beef, carrots, celery, tomato paste, bay leaf, thyme and remaining pepper to the onion mixture. Adjust the heat and cook for 2 minutes.
Add 1/2 cup of the Guinness, stir and cook for three minutes.
Add the beef bones, chicken stock and remaining Guinness and bring to a lively simmer. Lower the heat to a slow simmer, cover with a tight-fitting lid and cook for 30 minutes.
Add the barley and cook until the meat and barley are tender—approximately 30 minutes longer.
Adjust the seasonings, remove the bones and serve.

Preparation time: ~90 minutes.

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