Beef and Barley Soup with Root Vegetables

Name: Beef and Barley Soup with Root Vegetables
Cook time: 90 min
Yield: 4 servings
Ingredients: 6 g fine salt divided; 2 g black pepper divided; 15 ml neutral oil divided; 680 g beef chuck, cut into 2.5 cm cubes patted dry; 15 ml neutral oil divided; 150 g yellow onion diced; 100 g celery diced; 2 g fine salt divided; 12 g garlic cloves minced; 30 g tomato paste; 1200 ml beef broth unsalted or lightly salted; 500 ml water; 2 count bay leaf; 2 g dried thyme; 2 g fine salt divided; 1 g black pepper divided; 120 g pearled barley rinsed; 180 g carrots cut into 1.5 cm pieces; 120 g parsnip cut into 1.5 cm pieces; 200 g Yukon Gold potato cut into 1.5 cm pieces; 15 ml lemon juice; 10 g fresh parsley chopped

A one-pot beef and barley soup built on browned beef chuck, onion, garlic, tomato paste, and beef broth, then finished with barley and root vegetables for a substantial main-course bowl.

By Julienne

Beef and Barley Soup with Root Vegetables

Cook time: 90 minutes

Servings: 4

Ingredients

6 g fine salt divided
2 g black pepper divided
15 ml neutral oil divided
680 g beef chuck, cut into 2.5 cm cubes patted dry
15 ml neutral oil divided
150 g yellow onion diced
100 g celery diced
2 g fine salt divided
12 g garlic cloves minced
30 g tomato paste
1200 ml beef broth unsalted or lightly salted
500 ml water
2 count bay leaf
2 g dried thyme
2 g fine salt divided
1 g black pepper divided
120 g pearled barley rinsed
180 g carrots cut into 1.5 cm pieces
120 g parsnip cut into 1.5 cm pieces
200 g Yukon Gold potato cut into 1.5 cm pieces
15 ml lemon juice
10 g fresh parsley chopped

Instructions

Heat a 6.5 L Dutch oven over medium-high heat. Season the beef with 6 g of the salt and 2 g of the black pepper. Beef is seasoned and the pot is hot.
Add 15 ml of the oil and brown the beef in 2 batches, 4 to 5 minutes per batch, turning pieces so several sides color. Transfer browned beef to a bowl. Beef has browned on the outside; some fond remains in the pot.
Add the remaining 15 ml oil, then the onion, celery, and a pinch of the remaining salt. Cook over medium heat for 5 minutes, stirring and scraping up browned bits. Onion is translucent and the pot bottom is loosened.
Stir in the garlic and tomato paste and cook for 1 minute until fragrant and the paste darkens slightly. Tomato paste looks slightly darker and smells cooked.
Return the beef and any juices to the pot. Add the beef broth, water, bay leaves, thyme, remaining salt, and remaining black pepper. Bring to a boil, then reduce to a gentle simmer. Liquid is at a low simmer with small bubbles at the edges.
Cover partly and simmer for 40 minutes, stirring once or twice, until the beef is starting to tenderize. Beef is beginning to soften but is not fully tender yet.
Add the barley, carrots, parsnip, and potato. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the barley is tender and the vegetables are cooked through. Barley is tender and the vegetables can be pierced easily with a fork.
Remove the bay leaves. Taste and adjust with the remaining black pepper if needed. Stir in the lemon juice if using, then ladle into bowls and top with parsley if using. Soup tastes balanced and the beef is tender throughout.