Ingredients (Serves 6–8)
1 ½ lbs beef chuck roast or stew meat, cut into bite-sized cubes
1 cup pearl barley, rinsed well
3 carrots, diced
3 celery stalks, diced
1 large onion, chopped
3 cloves garlic, minced
8 cups beef broth (low-sodium preferred)
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
2 tbsp olive oil or butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef
Pat beef cubes dry with paper towels.
Season with salt and pepper.
- Brown the Beef
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.
Add beef in batches (don’t overcrowd), searing until browned on all sides.
Remove beef and set aside.
- Sauté Aromatics & Vegetables
In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
- Build the Flavor Base
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Return beef to the pot.
- Simmer the Soup
Pour in beef broth. Add bay leaves and thyme.
Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.
- Add the Barley
Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.
- Taste & Adjust
Remove bay leaves.
Season with more salt and pepper if needed.
- Serve & Garnish
Ladle into bowls. Garnish with fresh parsley.
Serve hot with crusty bread or biscuits.
Tips from Grandma Margaret:
If the soup gets too thick, add a splash of broth or water to loosen it.
For extra richness, finish with a knob of butter or a drizzle of olive oil before serving.
This soup tastes even better the next day as the flavors deepen.