Ingredients

1.5 pounds (680 grams) beef chuck or stew meat, cut into 1-inch cubes

2 tablespoons olive oil

Salt and freshly ground black pepper

2 tablespoons all-purpose flour (optional, for browning)

1 large onion, finely chopped

3 carrots, peeled and diced

3 celery stalks, diced

8 ounces (225 grams) mushrooms, sliced (optional)

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

8 cups (2 liters) beef broth or stock (preferably homemade or low-sodium)

1 cup pearl barley, rinsed

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce (optional for depth of flavor)

2 bay leaves

1 cup diced potatoes (optional)

1/4 cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Pat the beef chunks dry with paper towels and season generously with salt and pepper.

Step 2: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, to avoid overcrowding. Remove the beef and set aside. Optionally, dredge the beef in flour before browning for a thicker soup texture.

Step 3: Add more olive oil to the pot if needed. Sauté the onions, carrots, celery, and mushrooms (if using) for 6-8 minutes until softened. Stir in garlic, thyme, oregano, and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 4: Pour in 1/2 cup of beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits, enhancing the flavor.

Step 5: Return the browned beef to the pot. Add the barley, remaining beef broth, Worcestershire sauce, soy sauce (if using), bay leaves, and diced potatoes (if using). Stir well.

Step 6: Bring to a simmer, then reduce heat to low. Partially cover the pot and let it simmer gently for 45-60 minutes, until the beef is tender and barley is cooked. Stir occasionally to prevent sticking.

Step 7: Taste and adjust seasoning with salt and pepper. If the soup is too thick, add more beef broth or water to reach your preferred consistency.

Step 8: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or crackers for a complete meal.

Tips & Variations

For extra richness, brown the beef after dredging it lightly in flour.

Use homemade beef broth for a deeper flavor or low-sodium broth to control salt levels.

Add diced potatoes or other root vegetables like parsnips for added heartiness.

Omit mushrooms or soy sauce if you prefer a milder flavor.

Leftovers taste even better the next day as the flavors meld beautifully.

FAQs

Can I use a different type of barley?

Pearl barley is recommended because it cooks faster and has a tender texture. Hulled barley can be used but requires longer cooking time and a chewier bite.

Is this soup suitable for slow cooking?

Yes, you can brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours until beef and barley are tender.