Beef Barley Soup
A hearty, deeply flavored soup made with tender chunks of beef chuck, pearl barley, and root vegetables in a rich beef broth. Perfect cold-weather comfort food that improves overnight.
Ingredients
- 1.5 lbs beef chuck, cut into 3/4-inch cubes
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 8 cups low-sodium beef broth
- 2/3 cup pearl barley
- 2 bay leaves
- 1/2 tsp dried thyme
- 2 tsp Worcestershire sauce
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Pat 1.5 lbs beef chuck, cut into 3/4-inch cubes dry with paper towels and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 4-5 minutes per batch. Transfer to a plate and set aside.
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3
Reduce heat to medium. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
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4
Add 4 minced garlic cloves and 2 tbsp tomato paste and cook, stirring, for 1-2 minutes until the tomato paste darkens slightly.
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5
Return the seared beef to the pot along with any accumulated juices. Pour in 8 cups low-sodium beef broth and add 2 bay leaves, 1/2 tsp dried thyme, and 2 tsp Worcestershire sauce.
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6
Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the beef begins to turn tender.
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7
Add 2/3 cup pearl barley to the pot. Continue simmering, partially covered, for an additional 30-35 minutes until the barley is tender and the beef is fully cooked through (internal temperature at least 160°F / 71°C).
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8
Remove the bay leaves. Taste the soup and adjust seasoning with additional kosher salt and black pepper as needed.
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9
Ladle into bowls and garnish with 2 tbsp chopped fresh flat-leaf parsley.