2 pounds boneless beef short ribs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 medium carrots, split in half and sliced into 1/2-inch chunks
2 medium ribs celery, split in half and sliced into 1/2-inch chunks
1 large onion, finely diced
8 oz packages of mushrooms sliced
1 teaspoon soy sauce
2 medium cloves garlic, grated on a microplane grater
1 tablespoon tomato paste
3 quarts low-sodium chicken broth
2 cups canned diced tomatoes, drained
1 cup pearl barley
2 bay leaves
4 cups loosely packed kale or spinach leaves, roughly torn
Season 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. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.
Return pan to medium-high heat and add carrots, celery, mushrooms and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add , soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in 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
Best soup. Always delicious.