Description
Hearty and flavorful Beef Barley Soup featuring tender browned beef, fresh vegetables, and nutty pearled barley simmered in a savory chicken stock infused with herbs. This comforting soup is perfect for a nourishing family meal and serves 12 hearty portions.
Ingredients
Beef
- 2 pounds (1 kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3 kg) bone-in beef short ribs, ribs removed and reserved (see note)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15 ml) canola oil
Vegetables
- 3 large carrots (10 ounces; 280 g), diced
- 1 large yellow onion (12 ounces; 340 g), diced
- 2 ribs celery (6 ounces; 170 g), diced
- 4 medium cloves garlic, roughly chopped
Broth and Seasonings
- 3 quarts (3 L) homemade or store-bought chicken stock (see note)
- Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley (7 ounces; 200 g)
- 1/2 teaspoon (3 ml) Asian fish sauce (optional)
- Minced fresh parsley, for garnish
Instructions
- Season and Brown the Beef: Season the beef generously with kosher salt and freshly ground black pepper. Heat canola oil in a large pot or Dutch oven over high heat until lightly smoking. Working in batches if necessary, add the beef and brown on all sides, turning occasionally, about 5 minutes per side. Once browned, transfer the beef to a large platter.
- Sauté the Vegetables: Add the diced carrots, onion, celery, and chopped garlic to the pot. Cook, stirring frequently and scraping up any browned bits from the bottom, until the vegetables are lightly browned and fragrant, about 6 minutes. Transfer the vegetables to a heatproof bowl and set aside.
- Add Stock and Simmer Beef: Pour the chicken stock into the pot and return to the heat. Scrape up any remaining browned bits from the bottom of the pot to incorporate into the liquid. Meanwhile, cut the browned beef into chunks. Add the beef chunks back to the pot, along with the reserved beef bones (if using) and the herb sachet containing thyme, bay leaf, and peppercorns. Bring to a gentle simmer, then reduce the heat to maintain a low simmer. Cook until the beef is tender, approximately 1 to 2 hours, skimming off any foam that rises to the surface.
- Add Barley and Vegetables: Once the beef is tender, carefully discard the bones and herb sachet. Stir in the pearled barley, reserved sautéed vegetables, and Asian fish sauce if using. Continue to simmer the soup until the barley and vegetables are tender, about 30 minutes. Taste and season with additional kosher salt and fresh black pepper as needed. If the soup appears too thick or dry, add water in small amounts to reach your preferred consistency.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with freshly minced parsley. Serve immediately for a comforting and nourishing meal.
Notes
- Beef chuck is more affordable and easier to prepare, providing excellent flavor. Short ribs add deeper beefiness due to their bones; ask your butcher to remove and reserve them if unsure how to.
- If using beef chuck already cut for stew, sear only half before simmering and add the other half raw with the barley and vegetables for tender texture.
- Chicken stock is recommended over store-bought beef stock for better flavor. Homemade beef stock can be substituted if available and of good quality.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
