A bowl of beef and barley soup will always beat the winter chill.
The savoriness from the tomato paste is an undertone and makes the broth flavorful.
Serve with a crusty bread or roll to sop up any remaining juices.

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So pick a beef that’s at an approachable price point for you.
Can’t find pearl barley?
you’ve got the option to use couscous or rice.

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Can You Freeze Beef Barley Soup?
Yes, this soup freezes beautifully.
Freeze the soup for up to 2 months in freezer-safe containers.

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Thaw overnight in the fridge before reheating.
cubes
2 3/4tsp.kosher salt, divided
1medium(10 oz.
)onion, roughly chopped (about 2 cups)
3medium(3 oz.

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each)carrots, peeled and sliced into 1/2-in.-thick pieces (about 2 cups)
4medium(2 oz.
bell pepper)
4mediumgarlic cloves, finely chopped (about 1 1/2 Tbsp.)
3Tbsp.tomato paste
4qt.unsalted chicken stock
4(5-in.

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Toss together beef and 3/4 teaspoon of the salt in a large bowl.
Using a slotted spoon, transfer beef to a medium bowl; set aside.
(Do not wipe Dutch oven clean.)

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Add garlic and tomato paste:
Add garlic, and cook until fragrant, about 1 minute.
Transfer to a medium bowl, and set aside.
Carefully remove herb sachet; discard.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Garnish with parsley, and serve hot.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley