Ingredients

1 (3-pound) chuck roast, trimmed of excess fat, cut into 1-inch cubes

1 tablespoon kosher salt, plus more for serving

3 tablespoons olive oil, divided

1 small yellow onion, diced

2 large carrots, peeled and diced

3 celery stalks, diced

3 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons beef bouillon (powder or paste)

2 teaspoons fresh thyme leaves

8 cups beef stock

1 tablespoon soy sauce (low-sodium if preferred)

1 cup pearl barley

Freshly cracked black pepper, to taste

Fresh flat-leaf parsley, chopped (optional, for garnish)

Instructions

Step 1: Pat the beef cubes dry and season with kosher salt. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until hot and shimmering. Working in batches, sear the beef on all sides until browned, about 2–3 minutes per side. Transfer the browned beef to a plate and set aside.

Step 2: Reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes, adding a splash of water if they begin to stick, scraping up any browned bits. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and beef bouillon.

Step 3: Return the seared beef and any accumulated juices to the pot. Add the fresh thyme leaves, beef stock, and soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 60 minutes.

Step 4: Stir in the pearl barley and continue to simmer uncovered, stirring occasionally, for about 30 minutes, or until both the beef and barley are tender.

Step 5: Taste the soup and adjust seasoning with more salt if needed. Ladle the soup into bowls, top with freshly cracked black pepper, and garnish with chopped parsley if desired. Serve hot with crusty bread for a complete meal.

Tips & Variations

For quicker cooking, use quick-cooking barley but adjust simmering time: simmer beef for 80 minutes first, then add barley for the last 10 minutes.

To deepen flavor, brown vegetables slightly longer before adding tomato paste.

Feel free to add other root vegetables like parsnips or turnips for added variety.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or short ribs work well because they become tender after slow simmering.

Is pearl barley necessary for this recipe?

Pearl barley adds a lovely nutty flavor and chewy texture, but you can substitute with other grains like farro or even rice if preferred, adjusting cooking times accordingly.