Beef and Barley Soup Recipe

Sear Beef: Trim 2-3 pounds round steak and cut into 1-inch pieces. Season with kosher salt and ground black pepper. Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. In batches, sear beef cubes on all sides. You do not need to fully cook them, just get a nice sear on the outside. Add additional butter, as needed, if the pan starts to get dry. Remove beef and set aside on a plate.

Sauté: Add a splash of the beef broth to deglaze the pan; scrape off any bits that are stuck to the bottom of the pan. Add the last tablespoon of butter and let melt. Add 1 tablespoon garlic and move around until fragrant, approx. 1 minute. Add onion, carrots and celery. Sauté for 3-5 minutes or until onion softens.

Combine + Simmer: Add 8 cups beef broth, 2-3 teaspoons Better Than Bouillon Beef Soup Base, 1 tablespoon soy sauce, 2 teaspoons tomato paste and 1 teaspoon worcestershire sauce. Stir to combine. Add 3-4 beef soup bones, 1 bay leaf and 2-3 sprigs fresh thyme. Return the beef to the pot along with any juices that have gathered on the plate. Cover and let simmer at least 25-30 minutes or up to 60 minutes.

Barley: Add 1 cup pearl barley to the pot and let simmer, uncovered, 20-30 minutes, or until firm but tender. If you want to scoop out any of the bone marrow from the soup bones, feel free! If that's not your thing, no worries!

Taste + Serve: Remove soup bones and taste - adjust any seasoning or add any additional beef bouillon, as desired. Garnish with a fresh parsley and enjoy with crusty sourdough bread with butter!