Prepare the Beef
Pat beef cubes dry with paper towels.
Season with salt and pepper.
Brown the Beef
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.
Add beef in batches (don’t overcrowd), searing until browned on all sides.
Remove beef and set aside.
Sauté Aromatics & Vegetables
In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Build the Flavor Base
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Return beef to the pot.
Simmer the Soup
Pour in beef broth. Add bay leaves and thyme.
Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.
Add the Barley
Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.
Taste & Adjust
Remove bay leaves.
Season with more salt and pepper if needed.
Serve & Garnish
Ladle into bowls. Garnish with fresh parsley.
Serve hot with crusty bread or biscuits.
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