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Prep time
30 minutes
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Cook time
2 hours 30 minutes
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Serves
6
Author Notes
As much as I love beef barley soup, I don't think I've ever had it made fresh. It's always been from a can or some random hot buffet in Midtown, Manhattan on a cold afternoon. My version uses a really nicely marbled piece of beef chuck which I like to cut into large chunks along with lots of mushrooms which I feel enhance beef's beefiness. The sneaky addition of a black garlic clove adds nice depth, but feel free to just use a splash of Worcestershire or soy sauce if you don't have any on hand. Pearl barley has a really wonderful bite, but this can also be done with rice or even pearl couscous. A final splash of acid brings the whole thing together. I think you'll be saying goodbye to the canned stuff forever. —César Pérez
Ingredients
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2 pounds
beef chuck, cut into 2-inch cubes
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2 tablespoons
extra virgin olive oil
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1 pound
baby bella mushrooms, sliced
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1
yellow onion, diced
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2
carrots, sliced
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2
celery stalks, sliced
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3
garlic cloves, grated
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3 1/2 quarts
water
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2 tablespoons
beef broth paste
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1
black garlic clove, smashed
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1
thyme sprig
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1
rosemary sprig
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1
bay leaf
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1 cup
pearl barley. rinsed and soaked for an hour
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Kosher salt and freshly cracked black pepper, to taste
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1 splash
red wine vinegar
Directions
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Prepare the beef: Season the beef chuck cubes generously with kosher salt and freshly cracked black pepper.
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Brown the beef: Heat the olive oil in a 4-quart Dutch oven or pot over medium-high heat. Add the seasoned beef in batches and brown on all sides. Transfer the browed beef to a plate.
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Sauté the vegetables: Add the carrots, onions, celery, and half of the sliced baby bella mushrooms to the pot and cook until softened, about 5 minutes. Add the grated garlic and beef stock paste and cook until fragrant, about 30 seconds more.
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Simmer the broth: Add the water, beef, black garlic, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
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Add the barley and remaining mushrooms: Stir in the soaked barley and the remaining sliced baby bella mushrooms. Continue to simmer for 30 minutes, or until the barley is cooked through.
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