Short Rib and Barley Soup

Ingredients

• 2 pounds (910 g) boneless beef short ribs, cut into 1-inch (3 cm) chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30 ml) canola oil
• 2 medium carrots, split in half and sliced into 1/2-inch (1 cm) chunks
• 2 medium ribs celery, split in half and sliced into 1/2-inch (1 cm) chunks
• 1 large onion, finely diced
• 8 oz (225 g) packages of mushrooms sliced
• 1 teaspoon (5 ml) soy sauce
• 2 medium cloves garlic, grated on a microplane grater
• 1 tablespoon (15 ml) tomato paste
• 3 quarts (2.84 L) low-sodium chicken broth
• 2 cups (480 ml) canned diced tomatoes, drained
• 1 cup (240 ml) pearl barley
• 2 bay leaves
• 4 cups (960 ml) loosely packed kale or spinach leaves, roughly torn

Method

1. Season the short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking.
2. Add the beef and cook without moving until well browned on the first side, about 5 minutes. Stir the beef and continue cooking, stirring occasionally, until browned all over, about 10 minutes total, reducing the heat if the bottom of the pan begins to burn. Return the meat to the bowl and set aside.
3. Return the pan to medium-high heat and add the carrots, celery, mushrooms, and onion. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes total. Add the soy sauce, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes, barley, and bay leaves, and return the beef to the pot. Increase the heat to high and bring to a boil.
5. Reduce to the lowest possible heat and place the cover on the pot, leaving the lid slightly ajar. Cook, stirring occasionally, until the beef is completely tender and the barley is cooked through, about 2 hours.
6. Stir in the kale or spinach leaves and cook, stirring constantly, until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or, for best flavour, chill and refrigerate in a sealed container for up to 5 days.