Ingredients
1 ½ lbs beef chuck roast or stew meat, cut into bite-sized cubes
1 cup pearl barley, rinsed well
3 carrots, diced
3 celery stalks, diced
1 large onion, chopped
3 cloves garlic, minced
8 cups beef broth (low-sodium preferred)
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
2 tbsp olive oil or butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Beef
Pat beef cubes dry with paper towels.
Season with salt and pepper.
Brown the Beef
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.
Add beef in batches (don’t overcrowd), searing until browned on all sides.
Remove beef and set aside.
Sauté Aromatics & Vegetables
In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Build the Flavor Base
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Return beef to the pot.
Simmer the Soup
Pour in beef broth. Add bay leaves and thyme.
Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.
Add the Barley
Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.
Taste & Adjust
Remove bay leaves.
Season with more salt and pepper if needed.
Serve & Garnish
Ladle into bowls. Garnish with fresh parsley.
Serve hot with crusty bread or biscuits.
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