Beef Barley Soup Recipe (Slow Simmered)

  • Preparation 20 min
  • Cooking 2 h
  • Servings 6
  • Freezing Absolutely

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Ingrédients

  • 1 beef chuck roast, 3.3 lb (1.5 kg), trimmed and cut into 1-inch cubes
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp (30 ml) tomato paste
  • 2 tsp (10 ml) powdered beef bouillon
  • 1 tsp (5 ml) dried thyme
  • 9 cups (2.25 L) beef broth
  • 1 cup (250 ml) pearl barley
  • Chopped fresh flat-leaf parsley, for garnish

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Preparation

  • Season the beef cubes generously with sea salt. In a large enameled cast iron Dutch oven, heat 2 tbsp (30 ml) of olive oil over medium-high heat. Once the oil just starts to smoke, brown the beef in batches so the pot is never crowded, about 2 to 3 minutes per side. Transfer to a plate.
  • Reduce to medium heat. Add the last tbsp (15 ml) of oil, then the onion, carrots and celery. Cook for about 5 minutes, stirring often and scraping the bottom with a wooden spoon: the water the vegetables release lifts the browned bits on its own. If the bottom sticks badly, add ¼ cup (60 ml) of water.
  • Add the garlic and cook 1 minute. Stir in the tomato paste and the powdered beef bouillon.
  • Return the beef and any resting juices to the pot. Add the dried thyme and the beef broth. Raise the heat to bring it to a boil, then cover, reduce to the lowest setting and simmer gently for 1 hour to 1 hour 30 minutes, until the meat starts to give.
  • Add the pearl barley, put the lid back on and continue for 30 minutes, stirring now and then, until the beef is falling apart and the barley is fully cooked.
  • Taste and adjust the salt. Serve in large bowls, crack black pepper over the top and garnish with fresh parsley.