- Prep time: 20 minutes
- Cook time: 2 hours
- Servings: 6-8 servings
Ingredients
The Beef & Base
- 2 lbs beef chuck roast (cut into large chunks, excess fat trimmed)
- 2 tbsp olive oil or vegetable oil
- 1 large yellow onion, finely diced
- 3 large cloves garlic, minced
- 1 tsp salt (plus more to taste)
- 1/2 tsp freshly cracked black pepper
The Vegetables & Grains
- 4 medium carrots, sliced into thick rounds
- 3 stalks celery, chopped
- 1 cup pearled barley (rinsed)
- 1 can (14.5 oz) diced tomatoes (with their juices)
The Liquids & Aromatics
- 6 cups high-quality beef broth or stock
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme (or 3 sprigs of fresh thyme)
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish, as seen in 1000020896.jpg)
Instructions
Step 1: Sear the Beef
- Pat the beef chunks completely dry with paper towels and season them generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
- Add the beef chunks in a single layer (work in batches if needed to avoid crowding the pan). Sear for 3–4 minutes per side until a deep, brown crust forms.
- Remove the beef and set it aside on a plate. Keep the juices in the pot.
Step 2: Sauté the Aromatics
- Turn the heat down to medium. Add the diced onion and chopped celery to the same pot. Sauté for about 5 minutes, scraping up the flavorful browned bits from the bottom of the pot with a wooden spoon.
- Add the minced garlic and cook for another 60 seconds until fragrant.
Step 3: Simmer the Soup Base
- Pour in the beef broth, water, diced tomatoes (with juice), and Worcestershire sauce. Stir well.
- Return the seared beef and any resting juices back to the pot.
- Add the bay leaves and thyme. Bring the liquid to a boil, then immediately lower the heat to low, cover the pot with a lid, and let it simmer for 1 hour and 15 minutes (or until the beef is melt-in-your-mouth tender).
Step 4: Add Barley and Carrots
- Remove the beef pieces from the pot and place them on a cutting board. Using two forks, shred or chop the beef into bite-sized pieces (matching the texture in 1000020896.jpg) and return it to the pot.
- Stir in the sliced carrots and the rinsed pearled barley.
- Cover the pot again and simmer on medium-low for another 30 to 40 minutes, until the barley is plump and tender and the carrots are soft. (Note: Barley absorbs a lot of liquid. If the soup gets too thick, feel free to stir in an extra cup of water or beef broth).
Step 5: Finish and Serve
- Taste the broth and adjust the seasoning with more salt and pepper if necessary.
- Remove and discard the bay leaves (and thyme sprigs if using fresh).
- Ladle the hot soup into bowls and garnish with a generous sprinkle of fresh chopped parsley.
💡 Chef’s Tips:
- The Cut of Meat: Chuck roast is highly recommended because the slow simmer breaks down its collagen, making it incredibly tender. You can also use beef stew meat.
- Leftovers: This soup tastes even better the next day! Just keep in mind that the barley will continue to absorb liquid as it sits in the fridge. When reheating, you may need to add a splash of water or broth to loosen it up.
