Claire Tansey's beef and barley soup

A healthy and hearty soup that you can make ahead and double the recipe

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Just because we're in the thick of fall, with schedules packed and a chill that we can't seem to shake, that doesn't mean a satisfying dinner has to be stressful. 

In Claire Tansey's new book, Uncomplicated, the former food director of Chatelaine magazine shows you how to take the stress and guesswork out of hearty dishes like soups, roast chicken, and even chocolate layer cake with 125 easy and simple recipes. You'll find this recipe for beef barley soup that you can whip up any night of the week.

You can use the same quantity of parsnips or celery in place of turnips if you'd like.

1 tbsp canola oil
1 12-oz. piece boneless beef simmering steak
1½ tsp salt, divided
1 medium yellow onion, chopped
2 carrots, chopped
2 cups peeled and diced white turnip
3 cloves garlic, chopped
1 tsp dried thyme
1/2 cup pearl barley
7 cups water
2 tbsp tomato paste
1 tbsp Worcestershire sauce

Heat a large soup pot over medium-high heat. Add the canola oil. Sprinkle about ¼ teaspoon of the salt all over the beef. Carefully place the beef in the hot oil and cook about 2 minutes per side or until nicely browned. Transfer beef to a plate. There should be a little oil left in the pot.

Reduce heat to medium. Add the onion and cook, stirring occasionally, 3 to 4 minutes or until browned at the edges. Stir in the carrots, turnips and the remaining 1¼ teaspoons salt and cook, stirring occasionally, 3 to 4 minutes or until softened. Add garlic and thyme and cook another 30 seconds. Stir in the barley.

Slice the beef into bite-sized strips. Return the beef to the pot along with any accumulated juices on the plate, then add the water and tomato paste. Bring to a boil, then reduce heat, cover and simmer very gently 30 minutes or until the barley is tender. Stir in Worcestershire sauce.