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Beef & Barley Soup

a bowl of homemade Beef & barley soup with spoon made with vegetables, spices, broth, tomato paste and soy sauce
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  1 hr 50 min

Ingredients

  • 1 (3-pound) chuck roast, fat trimmed, cut into approximately 1-inch pieces
  • 1 tablespoon kosher salt, plus more for serving
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons beef bouillon or Better Than Bouillon
  • 2 teaspoons fresh thyme leaves
  • 8 cups beef stock
  • 1 tablespoon low-sodium soy sauce
  • 1 cup pearl barley
  • Freshly cracked black pepper, to taste
  • Finely chopped fresh flat-leaf parsley leaves, for serving (optional)

Method

  1. Season the beef all over with the salt. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the meat and cook until browned, 2 to 3 minutes per side. Transfer the meat to a plate.

  2. Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, carrots, and celery and cook, stirring constantly, until softened, about 5 minutes. If the vegetables are sticking to the bottom of the pot, add a bit of water and scrape up the browned bits. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Stir in the tomato paste and bouillon to combine.

  3. Return the meat to the pot along with any collected juices. Add the thyme leaves, beef stock and soy sauce. Increase the heat to high and bring to a boil, then cover the pot, reduce the heat to low and simmer for 60 minutes.

  4. Stir in the barley and simmer uncovered, stirring occasionally, until the beef and barley are tender, about 30 more minutes. Taste and season with more salt if desired.

  5. Ladle the soup into bowls. Top with cracked black pepper and parsley if desired.


Note: If using quick cooking barley, simmer the meat for a total of 80 minutes then add the barley and simmer for an additional 10 minutes, or until tender.