Beef Barley Soup with Lemon

Tuscan Beef & Barley Stew

Total Time: 3 hr 30 min
Servings: 8

Ingredients

• 1 pound beef stew meat, cut into 1/2-inch cubes
• 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
• 1 teaspoon Collected Foods’ Tuscan Blend, plus more as needed
• 2 tablespoons olive oil, plus more as needed
• 4 garlic cloves, finely chopped
• 3 celery stalks, diced
• 3 small or 2 large leeks, thinly sliced
• 1 fennel bulb, diced
• 1 tablespoon tomato paste
• 1 quart beef or chicken stock
• 3 sage sprigs
• 2 rosemary sprigs
• 2 bay leaves
• 2 carrots, peeled and cut into 1/2-inch chunks
• 2 parsnips, peeled and cut into 1/2-inch chunks
• 2 large turnips, peeled and cut into 1/2-inch cubes
• 3/4 cup pearled barley
• 8 cups baby spinach or baby kale (8 ounces)
• 1/4 cup chopped parsley
• Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
• Thinly sliced jalapeños or other chiles, for serving (optional)

Directions

1. Season the beef with 1 teaspoon salt and 1/2 teaspoon Tuscan Blend. Let sit at room temperature for 30 minutes to 1 hour.

2. Brown the meat: Heat 2 tablespoons olive oil in a large pot over medium-high. Add beef in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Add more oil if needed. Transfer browned meat to a paper towel-lined plate.

3. Sauté the aromatics: Add garlic, celery, leeks, and fennel to the pot and cook until softened, about 7 minutes. Push vegetables to the side. If the pan looks dry, add a bit more oil.

4. Enhance the flavor: Stir in tomato paste and 1/2 teaspoon more Tuscan Blend. Cook until the paste is darkened and caramelized, about 1-2 minutes. Mix together with the vegetables.

5. Simmer the stew: Return the beef to the pot, pour in stock and 8 cups of water. Tie sage, rosemary, and bay leaves with kitchen string and add to the pot. Bring to a simmer over medium heat and cook, partially covered, for 1 hour.

6. Add the veggies & barley: Stir in carrots, parsnips, turnips, barley, 1 teaspoon salt, and the remaining Tuscan Blend. Simmer for 45 minutes to 1 hour until the barley is tender and the beef is soft. Remove and discard the herb bundle.

7. Final touches: Stir in baby spinach and parsley until wilted, about 2-3 minutes. Add lemon zest and juice to brighten the flavors. Adjust seasoning if needed.

8. Serve & enjoy: Garnish with thinly sliced jalapeños if desired. Enjoy hot!

Notes

• The Tuscan Blend brings warmth and depth, replacing the need for multiple spices while enhancing the stew's rustic, Mediterranean character.
• This stew is perfect for freezing—just leave out the jalapeños until serving.
• If you prefer a thinner consistency, add a little water before serving.