📝 About This Recipe
This quintessential comfort dish brings together tender morsels of seared chuck roast and nutty, plump pearled barley in a rich, velvety broth. Rooted in rustic farmhouse traditions, this soup relies on a deep umami base built from caramelized aromatics and a splash of red wine. It is the ultimate cold-weather meal—thick enough to feel like a stew yet light enough to enjoy by the bowlful.
🥗 Ingredients
The Beef and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1/2-inch cubes, patted dry)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4-inch rounds)
- 2 pieces Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Olive Oil (divided)
The Grains and Liquids
- 1 cup Pearled Barley (rinsed well)
- 8 cups Beef Bone Broth (low sodium preferred)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
Herbs and Seasoning
- 3 sprigs Fresh Thyme (or 1 tsp dried)
- 2 pieces Bay Leaves
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Season the cubed beef generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
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2
Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
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3
Reduce the heat to medium and add the remaining tablespoon of oil. Add the onions, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and slightly golden.
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4
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all those flavorful brown bits (fond) from the bottom.
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6
Add the pearled barley to the pot and stir for 2 minutes. This 'toasts' the grain, giving it a deeper, nuttier flavor and helping it hold its shape.
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7
Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 60 to 75 minutes. The soup is ready when the beef is melt-in-your-mouth tender and the barley is soft but still has a slight chew.
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10
Remove the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with additional salt or pepper if needed.
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11
If the soup has become too thick (barley absorbs a lot of liquid), stir in an extra cup of broth or water to reach your desired consistency.
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12
Ladle the hot soup into deep bowls and garnish generously with fresh chopped parsley before serving.
💡 Chef's Tips
Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust. For a deeper flavor, use 'Better Than Bouillon' beef base mixed with water instead of canned broth. If you prefer a clearer broth, you can cook the barley separately and add it at the end, though you'll lose the thickening power of the barley starch. Don't skip the red wine—the acidity balances the richness of the beef fat perfectly. This soup tastes even better the next day, but be prepared to add more liquid as the barley continues to absorb the broth in the fridge.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread slathered in salted Irish butter. Pairs beautifully with a crisp green salad tossed in a sharp lemon vinaigrette. Accompany with a glass of the same dry red wine used in the cooking process. Top with a dollop of horseradish cream for a modern, zesty twist. Serve alongside roasted root vegetables like parsnips or rutabaga for an extra hearty feast.