Beef Barley Soup

Ingredients

• 1.5 pounds beef chuck – trimmed and cut into 0.5-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoons black pepper
• 2 tablespoons vegetable oil
• 2 cups onion – diced
• 1.5 cups carrots – diced
• 1 cups celery – diced
• 3 cloves garlic – minced
• 1 tablespoons tomato paste
• 8 cups beef broth
• 2 leaves bay leaves
• 1 teaspoons dried thyme
• 0.75 cups pearl barley – rinsed
• 2 teaspoons Worcestershire sauce
• parsley – chopped (for serving)

Instructions

1. Pat the beef chuck dry with paper towels, then season evenly with the kosher salt and black pepper.
2. Heat the vegetable oil in a large heavy pot over medium-high heat until shimmering. Brown the beef in two batches, 6–8 minutes total, turning to color all sides; transfer to a plate.
3. Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring and scraping up any browned bits, until the vegetables are softened, 6–8 minutes.
4. Stir in the garlic and tomato paste and cook until fragrant and darkened slightly, 1–2 minutes. Pour in the beef broth, then add the bay leaves (tie them in a small piece of cheesecloth or a tea infuser for easy removal; discard after simmering), dried thyme, pearl barley, and Worcestershire sauce. Return to the pot with any accumulated juices, bring to a boil, then reduce to a gentle simmer.
5. Partially cover and simmer, stirring occasionally, until the meat is tender and the barley is plump and just tender, 60–75 minutes.
6. Taste and adjust seasoning as needed. Ladle into warm bowls and top with the parsley (for serving).