Beef and Barley Soup

 Hearty and delicious - this is the perfect soup for a cold winter's night.

From Cooking Classy

Ingredients

2 pounds chuck roast, trimmed of excess fat and cut into bite size pieces 

3 Tablespoons olive oil 

1 1/2 cups chopped carrots

1 cup chopped celery

3 Tablespoons tomato paste

1 1/2 Tablespoons chopped garlic

2 cups chopped onion

2 (32 ounce) cartons low-sodium beef broth  (or chicken broth)

1 Tablespoon soy sauce

2 tsp. Worcestershire sauce

2 tsp. minced fresh rosemary (or 1/2 tsp dried)

2 tsp. minced fresh thyme (or 1/2 tsp dried)

Salt and pepper

1 cup pearl barley

3 Tablespoons chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in large soup pot.  Add 1/3 to 1/2 of the beef. Season with salt and pepper. Sear until lightly browned, about 3 minutes. Then, flip and cook one minute longer. Remove to plate and repeat with remaining beef.

Add additional 1 Tablespoon oil to pot. Add carrots, celery and onions. Saute about three minutes.

Add tomato paste and garlic and cook an additional minute.

Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper. Return beef to pot.

Bring mixture to boil; then reduce heat to low, cover and simmer for 45-60 minutes. Add barley, cover and cook an additional 45-60 minutes.

Stir in parsley.

Moroccan Chickpea and Barley Salad

This side dish has a unique flavor profile with a combination of spices, dried apricots and pistachios.
It is an excellent side dish for smoked meats or barbeque.

Recipe Source: Simply Recipes

Ingredients

1 1/2 cups barley
Olive oil
1 15-ounce can chickpeas (garbanzo beans), rinsed and dried
1 cup shelled pistachio nuts (you could substitute pine nuts)
1 cup diced dried apricots (you could substitute dried dates)
3 chopped green onions
1/2 cup chopped parsley
Zest and juice of one lemon
1 tsp. black pepper
1 tsp, cardamom
1/4 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. tumeric
Salt to taste

Instructions

Cook the barley according to manufacturer's instructions, using salted water or chicken broth.
Once cooked strain the barley and rinse with cold water to cool it. Drain as much water as you can.
Lay the barley out on a sheet pan and drizzle with olive oil. Mix to coat well and set aside.

In bowl, combine chickpeas, nuts, apricots, green onions and parsley, Add the zest and juice of the lemon and mix again. Add barley and stir to combine. Sprinkle the spices on top and toss to mix well.
Add salt to taste.

Allow the salad to sit and marinate for an hour before serving. Drizzle with additional olive oil just before serving.