A savory and nourishing soup filled with tender chunks of beef, nutty pearl barley, and vegetables simmered slowly in a rich, aromatic broth. It’s a classic cold-weather staple that brings old-world heartiness and timeless comfort.
Pat beef dry and season with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high.
Brown beef in batches (do not crowd the pot), turning to sear all sides.
Transfer browned beef to a bowl and set aside.
In the same pot, reduce heat to medium.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and tomato paste; cook for 1 minute until fragrant and darkened slightly.
Return beef to the pot.
Add beef stock, pearl barley, bay leaf, thyme, and optional Worcestershire sauce.
Bring to a boil, then reduce to low heat and simmer uncovered for 60–75 minutes, or until beef is fork-tender and barley is plump.
Remove bay leaf.
Taste and adjust seasoning with salt, pepper, and optional vinegar or lemon juice to brighten.
Stir in chopped parsley just before serving.
Serve hot with toasted sourdough, buttered rye bread, or saltine crackers.
Add a green salad or pickled vegetables on the side for balance.
Use mushrooms for earthy depth
Add parsnips, turnips, or potatoes for extra heartiness
Substitute farro or brown rice for barley for texture variation
Wine:
Cabernet Sauvignon or Syrah
Zinfandel for bold flavors
Non-Alcoholic:
Black tea or roasted barley tea
Apple cider or dark grape juice
6 servings