Beef Barley Soup w Lemon (NYT)

Ingredients

• 1 pound beef stew meat, cut into 1/2-inch cubes
• 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
• 1 teaspoon black pepper, plus more as needed
• 2 tablespoons olive oil, plus more as needed
• 4 garlic cloves, finely chopped
• 3 celery stalks, diced
• 3 small or 2 large leeks, thinly sliced
• 1 fennel bulb, diced
• 1 tablespoon tomato paste
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• Large pinch of cayenne (optional)
• 1 quart beef or chicken stock
• 3 sage sprigs
• 2 rosemary sprigs
• 2 bay leaves
• 2 carrots, peeled and cut into 1/2-inch chunks
• 2 parsnips, peeled and cut into 1/2-inch chunks
• 2 large turnips, peeled and cut into 1/2-inch cubes
• 3/4 cup pearled barley
• 8 cups baby spinach or baby kale (8 ounces)
• 1/4 cup chopped parsley
• Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
• Thinly sliced jalapeños or other chiles, for serving (optional)

Instructions

1. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
2. Heat 2 tablespoons oil in a large pot over medium-high. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in more oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
3. Add garlic, celery, leek and fennel to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
4. Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
5. Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
6. Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.