Ingredients
Scale
- 2 lb (900 g) chuck roast, cut into 1-inch cubes 🥩
- 1/2 tsp kosher salt 🧂
- 1/2 tsp ground black pepper 🌶️
- 2 tbsp vegetable oil (or neutral oil) 🫒🌽
- 9 cups (2.1 L) beef broth 🍖🍲
- 1 large yellow onion, diced (about 1 1/2 cups) 🧅
- 3 medium carrots, sliced (about 1/2 cup) 🥕
- 2 ribs celery, diced (about 1/2 cup) 🌿
- 3 tsp garlic, minced (about 3 cloves) 🧄
- 3 tbsp tomato paste 🍅
- 1 cup (200 g) pearl barley 🌾
- Fresh parsley, chopped for garnish 🌿🌱
Instructions
- In a medium bowl, toss the chuck roast cubes with kosher salt and black pepper; set aside. 🥩🧂
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. 🫒🔥
- Add the beef in batches to avoid crowding and brown on all sides, about 2–3 minutes per side (7–8 minutes total). Transfer browned pieces to a plate. 🍳🥩
- Pour about 1 cup of the beef broth into the pot and scrape the bottom with a wooden spoon to loosen browned bits — this adds deep flavor. 🍖🍲
- Return all the browned beef to the pot. Add the diced onion, sliced carrots, diced celery, minced garlic, and tomato paste. Stir to combine. 🧅🥕🌿🧄🍅
- Bring the mixture to a boil, then reduce heat to low. Cover and let simmer gently until the beef is tender, about 60 minutes. ⏳🔥
- Stir in the pearl barley, cover again, and cook until the barley is tender, about 25–30 minutes. If soup becomes too thick, add more broth or water a little at a time. 🌾🥣
- Taste and adjust seasoning with additional salt and pepper as needed. For extra brightness, squeeze a little lemon or add a splash of red wine vinegar (optional). 🧂🌶️🍋
- Ladle the soup into bowls, garnish with chopped parsley, and serve warm with crusty bread if desired. Enjoy! 🍲🌿🥖