Tender beef, mushrooms, and pearl barley simmered in rich broth. Comforting and hearty for cold days.
# What You'll Need:
→ Meats
01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced
→ Vegetables
03 - 1 lb baby bella mushrooms, sliced
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 8 cups beef broth, low sodium
10 - 1 cup water
→ Aromatics & Seasonings
11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp kosher salt, plus more to taste
17 - 2 tbsp olive oil
→ Garnish
18 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced pancetta and cook until browned and crispy, approximately 3-4 minutes. Remove with slotted spoon and set aside. Season beef chuck cubes with salt and pepper, then add to pot in batches, searing until browned on all sides, about 5-6 minutes per batch. Transfer beef to a plate.
02 - Add remaining olive oil to the pot. Sauté diced onion, carrots, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms to the pot. Cook while stirring occasionally until mushrooms release their juices and begin to brown, approximately 6-8 minutes.
04 - Stir in tomato paste and cook for 1 minute. Return seared beef and reserved pancetta to the pot.
05 - Add rinsed pearl barley, bay leaves, thyme, rosemary, beef broth, and water. Bring mixture to a boil.
06 - Reduce heat to low, cover pot, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is fully cooked.
07 - Remove bay leaves from soup. Adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley if desired.
