Beef, Mushroom, & Barley Soup
César Pérez
Photo by Food52
- Serves
- 6
- Prep Time
- 30 Minutes
- Cook Time
- 2 Hours 30 Minutes
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.
Ingredients
- 2 pound beef chuck, cut into 2-inch cubes
- 2 tablespoon extra virgin olive oil
- 1 pound baby bella mushrooms, sliced
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, grated
- 3 1/2 quart water
- 2 tablespoon beef broth paste
- 1 black garlic clove, smashed
- 1 thyme sprig
- 1 rosemary sprig
- 1 bay leaf
- 1 cup pearl barley. rinsed and soaked for an hour
- Kosher salt and freshly cracked black pepper, to taste
- 1 splash red wine vinegar
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Directions
- Step 1
Prepare the beef: Season the beef chuck cubes generously with kosher salt and freshly cracked black pepper.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.