Ingredients (~8 servings)
- 2 1/2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 large yellow onion, diced (~1 1/2 cups)
- 3 medium carrots, peeled and diced (~1 cup)
- 3 stalks celery, diced (~1 cup)
- 12 oz baby bella (cremini) mushrooms, stems removed and diced
- 2 tablespoons tomato paste
- 8 cups beef stock (low sodium preferred)
- 1 1/2 cups quick-cooking barley
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried sage (or 1 tablespoon fresh chopped)
- Salt and black pepper to taste
Coat and Sear the Beef
Pat the beef cubes dry with paper towels; moisture is the enemy of browning. Toss the beef in a large bowl with the cornstarch and a heavy pinch of salt and pepper until evenly coated.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches – do not overcrowd the pan or the meat will steam instead of brown. You want a dark, crusty exterior on all sides, which usually takes ~4-5 minutes per batch. Remove the seared meat to a plate.
Sweat the Vegetables and Mushrooms
Lower the heat to medium. Add the diced onion, carrots, celery, and mushrooms to the pot. The mushrooms will initially soak up the fat, then release their water.
Cook for ~8-10 minutes. You want the vegetables to soften and the mushrooms to brown slightly. Scrape the bottom of the pot with a wooden spoon to lift up the fond (the stuck-on beef bits) as the vegetables release moisture.
Bloom the Tomato Paste
Stir in the tomato paste. Cook it for ~60 seconds, stirring constantly, until it turns from bright red to a rusty brick color. This cooks out the raw metallic taste and adds depth.
Simmer the Base
Pour in the beef stock and scrape the bottom of the pot again to ensure nothing is sticking. Add the bay leaves and the seared beef (along with any juices on the plate).
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for ~15 minutes to start tenderizing the beef.
Cook the Barley
Stir in the quick-cooking barley, thyme, and sage. Cover and simmer for another 10-12 minutes.
Quick-cooking barley is pre-steamed, so it finishes fast. If you are using pearl barley (not quick-cooking), you will need to add it with the beef in the previous step and simmer for ~40-50 minutes total.
Check the consistency. The barley will continue to absorb liquid as it sits; if it becomes too thick, splash in water or stock to loosen it up. Season aggressively with black pepper before serving.
Beef and Barley Soup
Ingredients
Ingredients (~8 servings)
- 2 1/2 lbs beef chuck roast or stew meat cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 large yellow onion ~1 1/2 cups, diced
- 3 medium carrots ~1 cup, peeled and diced
- 3 stalks celery ~1 cup, diced
- 12 oz baby bella mushrooms cremini, stems removed and diced
- 2 tablespoons tomato paste
- 8 cups beef stock low sodium preferred
- 1 1/2 cups quick-cooking barley
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried sage or 1 tablespoon fresh chopped
- Salt and black pepper to taste
Instructions
- Coat beef cubes with cornstarch, salt, and pepper.
- Sear beef in batches in olive oil until browned, about 4-5 minutes per batch.
- Remove beef and sauté onions, carrots, celery, and mushrooms until softened.
- Stir in tomato paste and cook for 1 minute.
- Add beef stock, bay leaves, and seared beef.
- Bring to boil, then simmer for 15 minutes.
- Stir in barley, thyme, and sage.
- Simmer covered for 10-12 minutes.
- Season with black pepper before serving.
