Description
A hearty and comforting Beef Barley Soup made with tender chunks of browned beef, aromatic vegetables, and pearl barley simmered in a rich homemade or store-bought chicken stock, seasoned with fresh herbs and optional Asian fish sauce for depth of flavor. Perfect for a satisfying meal that yields a large batch ideal for family gatherings or meal prep.
Ingredients
Beef
- 2 pounds (1 kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3 kg) bone-in beef short ribs, ribs removed and reserved
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon (15 ml) canola oil
Vegetables
- 3 large carrots (10 ounces; 280 g), diced
- 1 large yellow onion (12 ounces; 340 g), diced
- 2 ribs celery (6 ounces; 170 g), diced
- 4 medium cloves garlic, roughly chopped
Liquids and Seasonings
- 3 quarts (3 L) homemade or store-bought chicken stock
- Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley (7 ounces; 200 g)
- 1/2 teaspoon (3 ml) Asian fish sauce (optional)
- Minced fresh parsley, for garnish
Instructions
- Season and Brown the Beef: Season the beef generously with kosher salt and freshly ground black pepper. Heat canola oil in a large pot or Dutch oven over high heat until it is lightly smoking. Working in batches if necessary, add the beef and cook for about 5 minutes per side, turning occasionally, until well browned on all sides. Transfer the browned beef to a large platter and set aside.
- Sauté Vegetables: Add diced carrots, onion, celery, and roughly chopped garlic to the pot. Cook while stirring and scraping up any browned bits from the bottom for about 6 minutes, or until the vegetables are lightly browned. Scrape the vegetables into a heatproof bowl and set aside.
- Deglaze the Pot: Pour the chicken stock into the pot and return to heat, scraping up any remaining browned bits from the bottom to add flavor to the soup base.
- Simmer Beef and Herbs: Cut the browned beef into chunks and add them back to the pot along with reserved bones (if using) and the herb sachet containing thyme, bay leaf, and peppercorns. Bring the pot to a simmer, then reduce the heat to maintain a low simmer. Cook uncovered for 1 to 2 hours until the beef is tender, skimming off any foam that rises to the surface.
- Remove Bones and Herbs: Discard the bones and herb sachet from the pot once the beef is tender.
- Add Barley and Vegetables: Add the pearled barley, the reserved sautéed vegetables, and the optional Asian fish sauce to the pot. Continue to simmer until the barley and vegetables are tender, approximately 30 minutes.
- Adjust Seasoning and Consistency: Taste the soup and season it with additional salt and pepper as needed. If the soup is too thick or dry, add water to reach the desired consistency.
- Serve: Ladle the soup into bowls and garnish with minced fresh parsley for a bright, fresh finish. Serve hot and enjoy!
Notes
- Beef chuck is more affordable and easier to handle, producing excellent results. Using bone-in short ribs with bones imparts an even richer beef flavor.
- If you purchase bone-in short ribs, ask your butcher to remove and reserve the bones for you if you’re uncomfortable doing it yourself.
- If using beef chuck already cut into chunks, sear half of them in step 1 and add the remaining raw chunks in step 3 to prevent overcooking.
- Chicken stock is recommended over store-bought beef stock for better flavor; however, good-quality homemade beef stock can be used as a substitute.
- Prep Time: 45 mins
- Cook Time: 2 hrs 15 mins
- Category: Soup
- Method: Simmering, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 245 ml)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
