Beef Barley Soup: a Rich, Hearty Winter Warmer Recipe

Pat the beef cubes completely dry and season generously with salt and pepper. Heat the cooking oil in the Dutch oven over high heat until shimmering.

Add the beef in small, non-crowded batches. Sear for 3-4 minutes per batch, turning occasionally, until a deep brown crust forms on all sides. Remove the seared beef with a slotted spoon and set aside.

Reduce the heat to medium. Add the butter to the pot. Add the onion, carrots, and celery (mirepoix). Sauté for 8–10 minutes, scraping up any brown bits (the fond) from the bottom, until the vegetables soften.

Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.

Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook the raw flour taste off and create a binding agent.

Pour a small amount of beef stock into the pot, scraping the bottom vigorously to lift any remaining fond. Pour in the remaining stock and the water.

Return the seared beef (and any accumulated juices) to the pot. Stir in the pearl barley, Worcestershire sauce, thyme sprig, and bay leaves.

Increase the heat and bring the soup to a gentle boil. Immediately reduce the heat to the lowest setting to maintain a slow, steady bubble.

Cover the pot loosely (or slightly ajar). Simmer for 2 hours, stirring occasionally to prevent the barley from sticking to the bottom.

After 2 hours, check the beef for tenderness—it should shred easily. If using mushrooms, add them now and simmer uncovered for the final 30 minutes.

The barley will have thickened the soup considerably. If it is too thick, add small amounts of water or stock (½ cup at a time) until desired consistency is reached.

Remove and discard the thyme sprig and bay leaves. Taste and adjust the seasoning with additional salt and pepper. Garnish with fresh parsley before serving.