Ingredients
- 1 medium yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 2 cloves garlic
- 1.5 pounds boneless beef chuck, suitable for stewing
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 64 ounces low-sodium beef broth
- 14 ounces canned diced tomatoes
- 3/4 cup pearl barley
- 1 dried bay leaf
- Fresh parsley leaves, chopped (optional, for garnish)
Instructions
1. Prepare the Vegetables and Beef:
- Dice the onion.
- Peel and slice the carrots into 1/4-inch-thick rounds.
- Slice the celery into 1/4-inch pieces.
- Place the prepared vegetables in a medium bowl.
- Finely chop the garlic.
- Cut the beef chuck into 1/2-inch cubes. Pat the beef dry with paper towels and season with 1 teaspoon of kosher salt and the black pepper.
2. Brown the Beef:
- Heat 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering.
- Add half of the beef in a single layer and brown for about 2 minutes per side.
- Transfer the browned beef to a plate and repeat with the remaining beef. Set the browned beef aside.
3. Sauté the Vegetables:
- In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering.
- Add the onion, carrots, and celery, cooking for 3 to 5 minutes until they begin to soften and become fragrant, stirring occasionally.
- Stir in the chopped garlic, dried thyme, and remaining teaspoon of kosher salt. Cook for about 30 seconds, or until the garlic is fragrant.
4. Add Tomato Paste and Broth:
- Stir in the tomato paste, coating the vegetables evenly. Cook for about 1 minute until the tomato paste darkens slightly.
- Return the browned beef and any accumulated juices to the pot.
- Add the beef broth, diced tomatoes (with their juices), pearl barley, and bay leaf. Stir to combine.
5. Simmer the Soup:
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and simmer uncovered for 40 to 50 minutes, or until the barley is tender.
6. Finish and Serve:
- While the soup simmers, chop the parsley leaves if using for garnish.
- Once the barley is tender, remove and discard the bay leaf.
- Ladle the soup into serving bowls, garnish with chopped parsley, and serve immediately.