Ingredients

The following ingredients have 4 Servings
  • 1 pound - 1 1/2 pounds (450-680 grams) chuck roast, Note 1
  • 1 tablespoon olive oil
  • 4 large carrots, Note 2
  • 4 celery ribs
  • 1 large onion
  • 1 clove garlic, minced
  • 4 cups chicken broth, Note 3 ((about 1 litre))
  • 3 cups beef broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 cup barley, Note 4 ((rounded cup))
  • 2 teaspoon Worcesterchire sauce
  • 2 tablespoon from Au Jus or Demi Glace gravy mix package, Note 5 ((or brown gravy package))
  • salt and black pepper to taste
  • 4 cups fresh baby spinach (optional)

Instruction

  • PREPARE THE VEGETABLES: Shortcut method: Peel carrots and cut into large chunks. Cut celery and onion into large chunks. Place carrots, celery and onions in food processor. Pulse a few times until vegetables are chopped into small pieces. Alternatively, dice carrots, celery and onions with a knife.
  • SAUTE BEEF AND VEGETABLES: Heat oil on medium-high heat in a large heavy-bottomed pot. Dry beef with a paper towel sprinkle beef with salt and pepper (and a touch of flour as well if you like) and brown it on both sides, about 4 minutes. Remove from pot and cut browned beef into bite-sized pieces. Add remaining oil if necessary. Add vegetables and sauté for 5-7 minutes, scraping up the brown bits on bottom of the pot. Add garlic and sauté 1 minute more.
  • ASSEMBLE THE SOUP: Add chicken and beef broth, water, thyme, barley, Worcesterchire and 2 tablespoons from the gravy base package. Add bite size beef. Stir, cover and bring to a boil. Lower heat and simmer the soup for 1 hour. If not as soft as you like, cook another 10-15 minutes.
  • FINISH THE SOUP: Add baby spinach (if using) and stir until wilted, about 1 minute. Taste and adjust seasonings, adding salt and pepper if needed or a bit more soup base from the package to achieve the thickness and depth of flavor desired. Serve immediately with lots of bread for dipping.