Recipe Background
Divine Barley Beef Soup is a heavenly experience. Every part is just so amazing. The barley itself is rustic, hearty, and tender, the beef is succulent and melts-in-your-mouth, and the vegetables are nourishing and bright! The broth itself is deeply flavorful and complex, but never stops being comforting and satisfying. Divine Barley Beef Soup might as well swoop onto your table with wings, that's how good it tastes!
Divine Barley Beef Soup is a heavenly experience. Every part is just so amazing. The barley itself is rustic, hearty, and tender, the beef is succulent and melts-in-your-mouth, and the vegetables are nourishing and bright! The broth itself is deeply flavorful and complex, but never stops being comforting and satisfying. Divine Barley Beef Soup might as well swoop onto your table with wings, that's how good it tastes!
Ingredients
- 1 (2-pound) beef chuck roast boneless, cut into 1–1 1/2-inch chunks
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon canola oil
- 3 large carrots diced
- 1 large yellow onion diced
- 2 ribs celery diced
- 4 cloves garlic roughly chopped
- 3 (32-ounce) cartons chicken or beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 5 whole black peppercorns
- 1 cup pearled barley
- 1/2 teaspoon fish sauce optional
- fresh parsley optional, to taste, minced, for garnish
Directions
- Season the beef chunks evenly with the salt and the black pepper.
- In a large pot over high heat, add the oil and heat until it is lightly smoking.
- Working in batches if necessary, add the beef chunks and cook, while turning occasionally, until well-browned on at least two sides, about 2-3 minutes per side.
- Transfer the beef chunks to a large clean platter and repeat until all of the beef is browned.
- In the same pot over medium-high heat, add the carrots, the onions, the celery, and the garlic and cook, while stirring, until the vegetables are lightly browned, about 6 minutes.
- Transfer the vegetable mixture into a heatproof bowl and set it aside.
- In the same pot over medium-high heat, add the chicken stock and heat, while scrapping the bottom to release the browned bits.
- Add the beef chunks to the hot stock.
- Add the thyme sprigs, the bay leaf, and the peppercorns to the beef mixture.
- Bring the beef mixture to a simmer, then reduce the heat to maintain a low simmer.
- Cook until the beef chunks reach an internal temperature of at least 155 degrees F for well-done, about 1-2 hours.
- Skim and remove any foam that rises to the top of the soup.
- Remove and discard the thyme sprigs, the bay leaf, and the peppercorns.
- Add the barley, the reserved vegetable mixture, and the fish sauce and simmer until the barley and the vegetables are tender, about 30 minutes.
- Season the soup with the salt and the black pepper, as needed.
- Garnish the soup with the parsley and serve.
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