Description
A hearty soup made with tender beef, chewy pearl barley, and vegetables simmered in a savory beef broth.
Ingredients
Scale
- 1 lb (450 g) boneless beef chuck or sirloin, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 2 medium carrots, sliced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 4 cups (1 L) beef broth, preferably low-sodium
- 2 cups (475 ml) water
- 1/2 cup (100 g) pearl barley, rinsed
- 1/2 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and sear until browned on all sides, working in batches if needed. Remove the beef and set aside.
- Add the sliced mushrooms to the pot and cook, stirring occasionally, until they have released their liquid and started to brown, about 5-7 minutes.
- Add the sliced carrots and cook for another 3 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
- Return the seared beef to the pot. Stir in the rinsed pearl barley and dried thyme.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
- Check that the beef is tender and has reached an internal temperature of 145°F (63°C). Let the soup rest for 3 minutes off the heat.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Food Safety: For tender beef, ensure the pieces reach an internal temperature of 145°F (63°C) and the soup rests for 3 minutes before serving.
- Barley: Pearl barley is recommended for this recipe. If you use hulled barley, it will require a longer cooking time.
- Browning: Don’t overcrowd the pot when searing the beef. Browning in batches ensures the meat gets a good crust, which adds a lot of flavor to the soup.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American