📝 About This Recipe
This quintessential comfort food features tender morsels of chuck roast and nutty pearl barley bathed in a rich, velvet-like beef broth. Rooted in rustic European tradition, this soup is a masterclass in building layers of flavor through caramelization and patient simmering. It is the ultimate cold-weather restorative, offering a perfect balance of protein, wholesome grains, and garden-fresh vegetables in every spoonful.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck Roast (trimmed and cut into 1/2-inch cubes)
- 2 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (for depth and color)
The Vegetables and Grains
- 3 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery Stalks (sliced)
- 1 cup Pearl Barley (rinsed thoroughly)
- 8 ounces Cremini Mushrooms (sliced)
- 1/2 cup Frozen Peas (added at the end)
Liquid and Seasoning
- 8 cups Beef Bone Broth (high quality or homemade)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches to avoid crowding, about 3-4 minutes per side until a dark crust forms. Remove meat and set aside.
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3
In the same pot, add the remaining tablespoon of oil. Toss in the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 5-7 minutes.
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4
Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes until the onions become translucent and soft.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste turns a brick red color and smells fragrant.
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6
Deglaze the pot by pouring in a splash of the beef broth. Use a wooden spoon to scrape up all the 'fond' (the browned bits) from the bottom of the pot—this is where the flavor lives!
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7
Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 45 minutes.
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9
Stir in the rinsed pearl barley. Replace the lid and continue to simmer for another 40-50 minutes, or until the beef is fork-tender and the barley is soft yet chewy.
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10
Remove the bay leaves. Stir in the frozen peas and cook for 2 minutes just until they are heated through and bright green.
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11
Taste the soup and adjust seasoning with additional salt or pepper if needed. If the soup is too thick (barley absorbs a lot of liquid), add a splash of water or extra broth.
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12
Ladle into deep bowls and garnish with a generous sprinkle of fresh chopped parsley.
💡 Chef's Tips
Always sear the beef in batches; overcrowding the pan causes the meat to steam rather than brown, losing that essential Maillard reaction flavor. Use pearl barley rather than hulled barley for this recipe, as pearl barley has a more tender texture and consistent cooking time. If you plan to have leftovers, be aware that barley continues to absorb liquid as it sits; you may need to add a bit of broth when reheating. For an even deeper flavor profile, replace 1/2 cup of the beef broth with a dry red wine like Cabernet Sauvignon when deglazing the pot. Don't skip the tomato paste; it provides an acidic balance and umami depth that makes the broth taste like it's been simmering for days.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or Irish soda bread slathered in salted butter. Pair with a crisp green salad tossed in a sharp balsamic vinaigrette to cut through the richness of the soup. Enjoy with a glass of medium-bodied red wine, such as a Merlot or a classic Guinness stout. Top with a dollop of horseradish cream if you enjoy a bit of spicy zest with your beef. A side of roasted root vegetables or steamed kale adds a lovely nutritional boost to the meal.