Hearty Beef & Barley Soup (Print version)
Tender beef and nutty barley simmer with vegetables in a rich broth for a satisfying one-pot comfort meal.
# Ingredients:
For the soup
01 -
1 1/2 lb (680 g) boneless chuck roast, cut into 1-inch cubes
02 -
2 tablespoons olive oil
03 -
1 large onion, diced
04 -
3 medium carrots, peeled and diced
05 -
2 celery stalks, diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 cup (200 g) pearl barley, rinsed
09 -
8 cups (1.9 L) low-sodium beef broth
10 -
1 teaspoon dried thyme
11 -
1 bay leaf
12 -
1 teaspoon salt, plus more to taste
13 -
1/2 teaspoon black pepper
14 -
Fresh parsley, chopped (for serving)
# Instructions:
01 -
Pat the beef cubes dry with paper towels. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the beef until deeply browned on most sides, about 8 to 10 minutes total. Transfer to a plate.
02 -
Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic and cook for 30 seconds until fragrant.
03 -
Stir in the tomato paste, thyme, bay leaf, salt, and pepper. Cook for 1 minute, scraping up any browned bits from the bottom of the pot with a wooden spoon.
04 -
Return the beef and any accumulated juices to the pot. Add the pearl barley and beef broth. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours until the beef is fork-tender.
05 -
Remove the bay leaf. Taste and adjust seasoning with more salt or pepper. Ladle into bowls and sprinkle with fresh parsley.
# Good to know:
01 -
The soup thickens as it cools. Add extra broth when reheating if needed.
02 -
For a deeper flavor, deglaze with 1/2 cup red wine after softening the vegetables.