6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Beef and Barley Soup

Support Provided By
Image courtesy of America's Test Kitchen
Image courtesy of America's Test Kitchen

There's a reason why certain soup recipes like this one from America's Test Kitchen are a classic and this one is no exception. This soup is a complete, delicious meal and easy to whip up, especially when made with a cut of meat that browns and tenderizes quickly.

Beef and Barley Soup
Serves 2

Since the steak crowds the saucepan in step 1, browning won't begin until its meat juices evaporate.

8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
Salt and pepper
2 teaspoons vegetable oil
6 ounces cremini mushrooms, trimmed and sliced thin
2 carrots, peeled and cut into 1/2-inch pieces
1 small onion, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon dried thyme
4 cups low-sodium chicken broth
4 teaspoons soy sauce
1/2 cup quick-cooking barley
2 tablespoons chopped fresh parsley

Pat steak dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in large saucepan over medium-high heat until just smoking. Add steak and cook until browned all over, 5 to 7 minutes. Transfer to bowl.

Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms, carrots, and onion and cook, stirring frequently, until any mushroom juice has evaporated and vegetables begin to brown, 6 to 8 minutes. Add tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Add broth, soy sauce, and browned steak, along with any accumulated juices, and bring to simmer, scraping bottom of pot to loosen any browned bits. Reduce heat to medium-low and simmer for 15 minutes.

Stir in barley and continue to simmer until barley and steak are tender, 10 to 15 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
Locals walk along the coast of Victoria Beach as the medieval looking tower stands over them.

Five Playful SoCal Beaches Escapes

While most people hit the ocean to catch a wave, here are five SoCal beaches that offer more than just the typical surf and sand.
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.