Beef Barley Soup

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 8 cups low-sodium beef broth
• 1 cup pearl barley, rinsed
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the beef cubes completely dry and season with salt and pepper, then heat 1 tablespoon oil in a large Dutch oven over medium-high heat until shimmering.
2. Step 2.Brown the beef in two uncrowded batches for 3 to 4 minutes per side, transferring each batch to a plate only after a deep crust has developed.
3. Step 3.Reduce the heat to medium, add the remaining oil, onion, carrots, and celery, and cook for 7 minutes while scraping up browned bits from the pot.
4. Step 4.Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly, taking care that the garlic does not scorch.
5. Step 5.Return the beef and its juices to the pot, add the broth, thyme, bay leaves, and Worcestershire sauce, and bring everything to a gentle simmer.
6. Step 6.Cover partially and simmer for 45 minutes, then stir in the rinsed pearl barley and continue cooking for 40 to 45 minutes until both beef and barley are tender.
7. Step 7.Stir several times near the end because barley settles and thickens the broth, adding a splash of water or broth if the soup becomes thicker than desired.
8. Step 8.Discard the bay leaves, taste and adjust salt and pepper, then finish with parsley and serve hot after a brief 5-minute rest.