Ingredients:

  • 2 lbs (900g) Stewing Beef (Chuck or Brisket), cubed
  • 1/4 cup (30g) All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1/2 cup (120ml) Dry Red Wine (Optional)
  • 6 cups (1.4 Litres) Beef Broth (low sodium preferred)
  • 2 cups (475ml) Water
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 3/4 cup (150g) Pearl Barley (rinsed)
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Prepare the Beef: Pat beef cubes very dry. In a shallow dish, mix flour, 1 tsp salt, and pepper. Dredge the beef in the flour mixture, shaking off excess.
  2. Sear the Beef: Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove beef and set aside, leaving the browned bits (fond) in the pot.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery. Sauté gently for 6–8 minutes until softened, scraping up the browned bits from the bottom of the pot.
  4. Bloom the Tomato Paste: Add garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Deglaze: Pour in the red wine (if using). Bring to a simmer and cook for 2–3 minutes, scraping the bottom vigorously until the liquid is mostly reduced.
  6. Simmer the Soup: Return the beef to the pot. Add beef broth, water, dried thyme, and bay leaves. Bring to a boil, then immediately reduce heat to low.
  7. Cook the Beef: Cover and simmer gently for 1 hour 15 minutes, or until the beef is starting to become tender.
  8. Add the Barley: Rinse the pearl barley thoroughly. Stir the barley and Worcestershire sauce into the soup.
  9. Finish Cooking: Cover and continue to simmer for another 45–60 minutes, or until the beef is fork-tender and the barley is plump and chewy.
  10. Final Seasoning & Serve: Remove the bay leaves. Taste and adjust seasoning. Stir in fresh parsley just before ladling into bowls.