Beef Barley Soup Hearty Bowl (Print Version)
Hearty bowl of beef, barley, tender vegetables, and flavorful broth for cozy comfort.
# Ingredients:
→ Beef and Aromatics
01 -
3 pounds chuck roast, trimmed of excess fat and cut into 1-inch pieces
02 -
1 tablespoon kosher salt, plus additional for serving
03 -
3 tablespoons extra-virgin olive oil
04 -
1 small yellow onion, diced
05 -
2 large carrots, peeled and diced
06 -
3 celery ribs, diced
07 -
3 garlic cloves, minced
→ Soup Base
08 -
2 tablespoons tomato paste
09 -
2 teaspoons beef bouillon or Better Than Bouillon
10 -
2 teaspoons fresh thyme leaves
11 -
8 cups beef stock
12 -
1 tablespoon low-sodium soy sauce
13 -
1 cup pearl barley
14 -
Freshly cracked black pepper, to taste
→ Finishing Touch
15 -
Finely chopped fresh flat-leaf parsley leaves, for serving (optional)
# Instructions:
01 -
Pat chuck roast cubes dry with paper towels. Evenly sprinkle with kosher salt on all sides.
02 -
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until the oil begins to shimmer. Working in batches, add beef pieces in a single layer and sear until deep brown on all sides, about 2 to 3 minutes per side. Transfer browned beef to a clean plate; repeat as needed.
03 -
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion, carrots, and celery; cook, stirring frequently, until vegetables soften and begin to release aroma, about 5 minutes. Scrape any fond from the bottom with a splash of water if needed.
04 -
Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste and beef bouillon to coat vegetables evenly.
05 -
Return browned beef and any accumulated juices to the pot. Stir in fresh thyme leaves, beef stock, and low-sodium soy sauce. Increase heat to bring mixture to a boil, then cover. Reduce heat to low and simmer gently for 60 minutes.
06 -
Stir in pearl barley and simmer uncovered, stirring occasionally, until beef and barley are tender, about 30 minutes. Taste and adjust seasoning with extra salt if desired.
07 -
Ladle soup into bowls. Top each portion with freshly cracked black pepper and finely chopped parsley if using.
# Notes:
01 -
For the best texture, avoid overcrowding the pot when searing beef; brown in batches. Resting the soup for several hours or overnight enhances flavor.