Hearty Beef and Barley Soup

An American-style beef and barley soup with browned beef, sautéed aromatics, tomato paste, herbs, and pearl barley simmered until the beef is tender and the barley is fully cooked. The finished soup is thickened lightly by the barley and vegetables, with a clean beef broth base and a straightforward, hearty finish.

By Julienne

Cook time: 95 minutes

Servings: 4

Ingredients

• 450 g beef chuck cut into 2.5 cm pieces
• 4 g fine salt divided
• 1 g black pepper divided
• 10 ml neutral oil divided
• 5 ml neutral oil divided
• 150 g yellow onion diced
• 180 g carrots cut into 1 cm dice
• 120 g celery cut into 1 cm dice
• 12 g garlic cloves minced
• 30 g tomato paste
• 15 g all-purpose flour
• 1400 ml beef stock unsalted or lightly salted
• 250 ml water
• 1 count bay leaf
• 2 g dried thyme
• 4 g fine salt divided
• 1 g black pepper divided
• 120 g pearled barley rinsed
• 10 g flat-leaf parsley chopped

Instructions

1. Pat the beef dry and season it with 4 g salt and 1 g black pepper. Heat 10 ml oil in a 6-liter Dutch oven over medium-high heat. Brown the beef in 2 batches so the pieces sear instead of steam, using 5 minutes per batch. Transfer browned beef to a plate. Beef is browned on the outside and the pot has fond on the bottom.
2. Lower the heat to medium. Add the remaining 5 ml oil, then the onion, carrot, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Add the garlic and cook for 30 seconds. Vegetables look glossy and slightly softened; garlic is fragrant.
3. Stir in the tomato paste and flour. Cook for 1 minute, stirring to coat the vegetables evenly and to remove the raw flour taste. Tomato paste darkens slightly and no dry flour remains visible.
4. Add the beef back to the pot along with the stock, water, bay leaf, thyme, remaining 4 g salt, and remaining 1 g black pepper. Bring to a boil over high heat, then immediately reduce to a low simmer. Cover partially and simmer for 60 minutes, stirring once or twice. The soup is at a gentle simmer with small bubbles around the edges and the beef is starting to turn tender.
5. Stir in the rinsed barley and continue simmering, partially covered, for 25 to 30 minutes, stirring occasionally, until the barley is tender but still pleasantly chewy and the beef breaks apart easily with a spoon. Barley is tender and the beef is fork-tender.
6. Remove the bay leaf. Taste the soup and adjust with a small amount of additional salt or pepper only if needed. Stir in the parsley just before serving. The broth tastes balanced and the parsley is bright in color.
7. Ladle into bowls and serve hot. Soup is steaming hot and evenly distributed among 4 bowls.