Beef Barley Soup (Print Version)
# Ingredients:
01 -
2 pounds boneless beef chuck roast, cut into 1 1/2-inch steaks.
02 -
Kosher salt and freshly ground black pepper.
03 -
1 tablespoon canola oil.
04 -
3 large carrots, diced.
05 -
1 large yellow onion, diced.
06 -
2 ribs celery, diced.
07 -
4 medium cloves garlic, roughly chopped.
08 -
3 quarts homemade or store-bought chicken stock.
09 -
2 sprigs fresh thyme.
10 -
1 bay leaf.
11 -
5 whole black peppercorns.
12 -
1 cup pearled barley.
13 -
1/2 teaspoon Asian fish sauce (optional).
14 -
Minced fresh parsley, for garnish.
# Instructions:
01 -
Season beef with salt and pepper. Heat oil in a large pot over high heat until smoking. Brown beef on all sides, about 5 minutes per side. Move to a platter.
02 -
Add carrots, onion, celery, and garlic to pot. Cook until lightly browned, about 6 minutes, scraping up browned bits. Set vegetables aside.
03 -
Add stock to pot and scrape bottom. Cut beef into chunks and add to pot with herb sachet. Simmer until beef is tender, 1-2 hours. Skim foam as needed.
04 -
Remove bones and herbs. Add barley, reserved vegetables, and fish sauce. Simmer until barley is tender, about 30 minutes. Season with salt and pepper. Add water if needed for consistency.
# Notes:
01 -
Short ribs create deeper flavor than chuck, especially with bones included.
02 -
Chicken stock is recommended over store-bought beef stock for better flavor.
03 -
For pre-cut stewing beef, sear only half and add rest raw.