Name: Beef & Barley Soup Recipe
Ingredients: Beef: 1.5 lbs (about 700g) Boneless Beef Chuck Roast (or stewing beef), trimmed of excess fat and cut into 1-inch cubes; Fat: 2 Tablespoons Olive Oil (or Avocado Oil); Aromatics (Base): 1 Large Yellow Onion, chopped (about 1.5 cups); 2 Medium Carrots, peeled and chopped (about 1 cup); 2 Celery Stalks, chopped (about 1 cup); 4-5 Cloves Garlic, minced (about 1.5 Tablespoons); Flavour Enhancers: 2 Tablespoons Tomato Paste; 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary, crushed slightly; 2 Bay Leaves; 1 Tablespoon Worcestershire Sauce; 1/2 cup Dry Red Wine (optional, like Cabernet Sauvignon or Merlot – substitute with extra beef broth if omitting); Liquid: 8 cups (64 fl oz or approx 2 litres) Beef Broth (low-sodium recommended); Grain: 1 cup Pearl Barley, rinsed thoroughly under cold water; Seasoning: 1.5 teaspoons Kosher Salt (or to taste – adjust based on broth saltiness); 1 teaspoon Black Pepper, freshly ground; Finishing Touches (Optional): 1/4 cup Fresh Parsley, chopped (for garnish); 1 cup Frozen Peas or Corn (added during the last 10 minutes of cooking); Mushrooms: 8 oz (225g) Cremini or Button Mushrooms, sliced (sauté after onions, carrots, celery)

Ingredients

Scale

- Beef: 1.5 lbs (about 700g) Boneless Beef Chuck Roast (or stewing beef), trimmed of excess fat and cut into 1-inch cubes

- Fat: 2 Tablespoons Olive Oil (or Avocado Oil)

- Aromatics (Base):
  - - 1 Large Yellow Onion, chopped (about 1.5 cups)
  - - 2 Medium Carrots, peeled and chopped (about 1 cup)
  - - 2 Celery Stalks, chopped (about 1 cup)
  - - 4–5 Cloves Garlic, minced (about 1.5 Tablespoons)

- Flavour Enhancers:
  - - 2 Tablespoons Tomato Paste
  - - 1 teaspoon Dried Thyme
  - - 1 teaspoon Dried Rosemary, crushed slightly
  - - 2 Bay Leaves
  - - 1 Tablespoon Worcestershire Sauce
  - - 1/2 cup Dry Red Wine (optional, like Cabernet Sauvignon or Merlot – substitute with extra beef broth if omitting)

- Liquid: 8 cups (64 fl oz or approx 2 litres) Beef Broth (low-sodium recommended)

- Grain: 1 cup Pearl Barley, rinsed thoroughly under cold water

- Seasoning:
  - - 1.5 teaspoons Kosher Salt (or to taste – adjust based on broth saltiness)
  - - 1 teaspoon Black Pepper, freshly ground

- Finishing Touches (Optional):
  - - 1/4 cup Fresh Parsley, chopped (for garnish)
  - - 1 cup Frozen Peas or Corn (added during the last 10 minutes of cooking)
  - - Mushrooms: 8 oz (225g) Cremini or Button Mushrooms, sliced (sauté after onions, carrots, celery)

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Instructions

1. Prepare the Beef: Pat the cubed beef dry with paper towels. This is crucial for getting a good sear. Season generously with about 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

1. Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot (which steams the meat instead of searing), add the beef cubes in a single layer. Sear for 2-3 minutes per side, until deeply browned. Don’t worry about cooking it through at this stage. Transfer the browned beef to a clean plate and set aside.

1. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot (add another splash of oil if the pot seems dry). Cook, stirring occasionally, for 5-7 minutes, until the vegetables soften and the onion becomes translucent. Scrape up any browned bits (fond) from the bottom of the pot as the vegetables release moisture – this is pure flavour!

1. Bloom Aromatics & Tomato Paste: Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook, stirring constantly, for about 1 minute until fragrant. Add the tomato paste and stir it into the vegetables. Cook for another 1-2 minutes, allowing the paste to darken slightly – this deepens its flavour and reduces acidity.

1. Deglaze (If Using Wine): If using red wine, pour it into the pot. Bring it to a simmer, scraping the bottom of the pot vigorously with a wooden spoon to release any remaining browned bits. Let the wine bubble and reduce by about half, which should take 2-3 minutes. This cooks off the raw alcohol taste and concentrates the flavour. If not using wine, proceed directly to the next step.

1. Combine Ingredients: Return the seared beef (and any accumulated juices from the plate) to the pot. Add the rinsed pearl barley, beef broth, Worcestershire sauce, bay leaves, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything together well.

1. Simmer Gently: Increase the heat and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently. Avoid a rolling boil; a gentle simmer is key for tender beef.

1. Cook Until Tender: Let the soup simmer for at least 1.5 hours (90 minutes), or up to 2 hours. The exact time depends on the cut of beef. Stir occasionally, checking the liquid level (add a splash more broth or water if it reduces too much). The soup is ready when the beef is fork-tender and the barley is cooked through and chewy.

1. Add Optional Veggies: If using frozen peas or corn, stir them in during the last 10 minutes of cooking. If you sautéed mushrooms earlier, you can add them back now or stir them in during the last 15-20 minutes.

1. Final Seasoning & Rest: Remove the bay leaves. Taste the soup and adjust seasoning as needed – add more salt or pepper if desired. Let the soup rest off the heat for 5-10 minutes before serving. This allows the flavours to meld further.

1. Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley, if desired.

Nutrition

Serving Size: One Normal Portion
Calories: 380-480