Beef and Barley Soup

Instructions

1. 1

   Sear the Beef

   • Pat the beef cubes completely dry with paper towels. Season generously with 1 tsp of salt and 1/4 tsp of black pepper.
   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding the pot, add the beef and sear on all sides until deeply browned, about 5-7 minutes per batch. A deep brown crust (fond) is key for flavor.
   • Remove the seared beef with a slotted spoon and set aside on a plate.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot.
   • Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
   • Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. This deepens the tomato flavor.
3. 3

   Deglaze and Combine

   • Pour in about 1/2 cup of the beef broth to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom.
   • Return the seared beef and any accumulated juices back to the pot.
   • Add the remaining beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaves, and dried thyme. Stir well to combine.
4. 4

   Simmer the Soup

   • Increase the heat to bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently.
   • Cook for 90 minutes, or until the beef is fork-tender and the barley is soft and chewy. Stir every 20-30 minutes to prevent the barley from sticking to the bottom.
5. 5

   Final Seasoning and Serving

   • Once cooked, remove the pot from the heat. Fish out and discard the bay leaves.
   • Taste the soup and adjust the seasoning. Stir in the remaining 1/2 tsp of salt and 1/4 tsp of black pepper, or more to your preference.
   • Stir in the fresh chopped parsley just before serving.
   • Ladle the hot soup into bowls and enjoy.