Servings
8–10
Prep & Cook Time
Prep: ~20 minutes
Cook: 1½–2 hours
Ingredients
- 2 lb (about 900 g) beef chuck roast or stew meat, trimmed and cut into 1–1½ inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3–4 garlic cloves, minced
- 1–2 tablespoons tomato paste (or use canned diced tomatoes if preferred)
- 6–8 cups beef broth (or a mix of beef and chicken broth)
- 1 cup pearled or hulled barley, rinsed
- 1–2 bay leaves
- 1 teaspoon dried thyme (or a few sprigs fresh thyme)
- Optional: ½ cup red wine or a splash of Worcestershire sauce
- Fresh parsley or thyme for garnish
Instructions
- Brown the Beef:
Pat the beef dry and season with salt and pepper. Heat the oil in a large pot or Dutch oven over high heat. Brown the beef in batches until deeply seared on all sides (about 5 minutes per side). Remove and set aside. - Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery with a pinch of salt. Sauté over medium heat until softened, about 6–8 minutes. Add garlic and tomato paste, and cook for another minute to develop flavor. - Deglaze & Add Liquids:
If using red wine, pour it in now and scrape up any browned bits. Then return the beef to the pot. Add the broth, barley, bay leaves, and thyme. Bring to a gentle boil, then reduce to a simmer. - Simmer:
Cover the pot and let it simmer on low heat for 1 to 1½ hours, stirring occasionally, until the beef is tender and barley is fully cooked. Skim foam or fat from the surface if needed. - Final Touches:
Taste and adjust the seasoning with salt and pepper. Remove bay leaves and thyme stems if using fresh herbs. Garnish with chopped parsley or fresh thyme before serving.
Tips & Variations
- Use pearl barley for a quicker cook or hulled barley for a more chewy, nutty texture.
- Add mushrooms or diced potatoes for extra heartiness.
- For a richer soup, finish with a splash of Worcestershire sauce or a dash of soy sauce.
- Leftovers freeze well and the flavors deepen after a day in the fridge.
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