Ingredients
Beef Barley Soup
- 3 tbsp avocado oil
- 2 lbs chuck roast, cut into 1/2-inch pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 large yellow onion, diced small
- 3 stalks celery, diced small
- 2 large carrots, peeled and diced small
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 2 bay leaves
- 1/2 cup red wine
- 1 cup diced tomatoes
- 2 large gold potatoes, peeled and diced
- 3/4 cup pearl barley
- 8 cups beef broth
- 1/2 cup frozen peas
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Roasted Mushrooms
- 1 lb cremini mushrooms, cut in half
- 3 tbsp salted butter, melted
- 6 cloves garlic, whole
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Prepare Beef: Trim the chuck roast and cut into 1/2-inch pieces. Pat dry with paper towels to ensure proper searing. Season the beef pieces with 1 tsp salt and 1 tsp black pepper.
- Sear Beef: Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add 2 tablespoons avocado oil. When shimmering, add beef in a single layer without overcrowding. Brown all sides until seared. Do this in batches if necessary. Transfer beef to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium, add remaining 1 tablespoon avocado oil to the pot. Add diced onions and cook until translucent, about 3-4 minutes. Add diced carrots, celery, fresh thyme, and rosemary. Cook until vegetables soften, about 4-5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Deglaze: Pour in 1/2 cup red wine, scraping up all browned bits from the bottom of the pot. Let the wine simmer until reduced by half to concentrate flavor.
- Add Ingredients to Soup: Return the seared beef with juices to the pot. Add 1 cup diced tomatoes, 8 cups beef broth, 3/4 cup pearl barley, and 2 bay leaves. Stir well and bring to a gentle boil.
- Simmer Soup: Cover and reduce heat to maintain a simmer. After 30 minutes, add diced gold potatoes. Continue simmering uncovered for an additional 30-45 minutes, or until beef and barley are tender.
- Add Peas: Stir in 1/2 cup frozen peas and warm through for a few minutes.
- Prepare Mushrooms: Preheat oven to 425°F (220°C). Clean cremini mushrooms and slice in half. On a sheet pan, toss mushrooms with 3 tablespoons melted salted butter, 1 teaspoon fresh rosemary, whole garlic cloves, and season with salt and pepper.
- Roast Mushrooms: Roast mushrooms in the oven for 18-20 minutes until caramelized and golden around edges.
- Combine and Finish: Fold roasted mushrooms and softened garlic into the soup. Stir well, adjust seasoning with salt and pepper, and add 1 teaspoon Worcestershire sauce if desired. Serve warm and enjoy.
Notes
- Searing the beef in batches prevents steaming and helps develop richer flavor.
- Using pearl barley adds a chewy texture and nutty flavor while thickening the soup.
- Deglazing the pot with red wine lifts all the flavorful browned bits and creates a deep flavor base.
- Roasted mushrooms add a deliciously caramelized, earthy flavor complementing the soup.
- Adjust Worcestershire sauce amount according to taste or omit if you prefer a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
