The Cozy Beef Barley Soup I Make All Winter Long

Break the dried mushrooms into bite-sized pieces and place them in a small bowl. Cover with hot tap water and set aside, stirring occasionally, until partially softened, about 15 minutes.

Cut the chuck roast into 1-inch pieces, discarding excess fat and connective tissue. Season all over with the salt and pepper.

Heat 1 tablespoon of the oil in a Dutch oven or soup pot over medium-high heat. Add the beef and sear without moving the pieces for 5 minutes. Do not overcrowd the pan. You may need to brown the meat in batches. Flip with tongs and cook on the second side until deeply browned, 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the onion, carrots, celery, parsnip, and herbs to the pot, and sauté until the onion is beginning to brown, 8 minutes. As the vegetables cook, they will release some liquid, allowing you to scrape up the browned bits on the bottom of the pan. Add the tomato paste and miso, if using, and cook, stirring constantly until fragrant, 45 seconds.

Add the broth to the pot. Return the meat and any accumulated juices on the plate to the pot. Add the reconstituted mushrooms and their soaking liquid, if using, stopping before you reach any grit at the bottom of the bowl. If not using the mushrooms, add an extra 1 cup of water to the soup. Stir in the bay leaf and bring to a simmer over medium high heat.

Cover, reduce the heat to low, and simmer gently for 1 hour.

Stir in the barley. Cover and continue to simmer the soup gently, stirring occasionally, until the beef is very tender and the barley is tender but with a little chew, about 1 hour more. This soup tastes even better the next day. You can refrigerate the cooled soup for up to 4 days in an airtight container, or freeze it for up to 3 months. The barley will soak up some of the broth; add more broth as needed while reheating. Love the recipe? Leave us stars and a comment below!