Name: Beef Barley Soup
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 2 pound boneless beef chuck (cut into 1-inch cubes); 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon olive oil; 1 medium yellow onion (diced); 3 medium carrots (diced); 3 celery ribs (diced); 8 ounce cremini mushrooms (sliced); 4 clove garlic cloves (minced); 2 tablespoon tomato paste; 8 cup low-sodium beef broth; 1 can diced tomatoes (14.5 oz, with juices); 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; ¾ cup pearl barley (rinsed); 2 tablespoon fresh parsley (chopped)

Instructions

Sear the beef
Sear the beef:
Pat 2 pounds beef chuck cubes dry and season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown the beef in 2 batches for 5 to 6 minutes per batch. Transfer to a plate.
Vegetables
Vegetables:
Reduce the heat to medium. Add 1 diced onion, 3 diced carrots, 3 diced celery ribs, and 8 ounces sliced mushrooms and cook for 7 to 8 minutes, until the mushrooms release their liquid. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste and cook for 1 minute.
Simmer the beef
Simmer the beef:
Return the beef to the pot and add 8 cups beef broth, 1 can diced tomatoes, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves. Bring to a boil, then cover and simmer for 1 hour.
Add the barley
Add the barley:
Stir in ¾ cup rinsed pearl barley and simmer, partially covered, for 35 to 40 minutes, until the barley and beef are tender.
Serve
Serve:
Discard the bay leaves, taste and adjust the salt, and serve the beef barley soup sprinkled with 2 tablespoons chopped parsley.

Tips

Beef chuck turns meltingly tender with a long simmer; leaner cuts like sirloin stay chewy. Barley keeps absorbing liquid as it sits, so add 1 to 2 cups broth when reheating. Quick-cooking barley works too; add it for the last 15 minutes instead.