Ingredients:

  • 3 lbs Beef Chuck Roast (or Skirt/Short Ribs), trimmed, cut into 1-inch cubes
  • 2 Tbsp Olive Oil (or Rapeseed Oil)
  • 1/4 cup All-Purpose Flour
  • Kosher Salt & Black Pepper, To Taste
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and cut into 1/2-inch pieces
  • 2 Celery Stalks, cut into 1/2-inch pieces
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional, e.g., Merlot or Cabernet)
  • 12 cups Beef Stock (low sodium)
  • 1 cup Pearl Barley, rinsed well
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme, tied together with twine
  • 1 tsp Worcestershire Sauce
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare the Beef: Pat the cubed beef dry. Toss lightly with the 1/4 cup of flour, salt, and pepper until coated.
  2. Sear: Heat the oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches, ensuring pieces do not overcrowd the pan, until deeply browned on all sides. Remove the seared beef and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Sauté for 8–10 minutes, scraping up any browned bits (the fond) from the bottom of the pot.
  4. Flavour Boost: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine (if using) and scrape the pot vigorously to lift any remaining fond. Let the wine bubble and reduce by half (about 3 minutes).
  6. Combine Ingredients: Return the seared beef to the pot. Add the beef stock, rinsed pearl barley, bay leaves, thyme bundle, and Worcestershire sauce.
  7. Bring to a Boil: Raise the heat and bring the soup to a vigorous boil.
  8. The Long Simmer: Immediately reduce the heat to the lowest setting needed to maintain a gentle, steady simmer. Cover the pot slightly ajar. Simmer for 1 hour 45 minutes to 2 hours 15 minutes, or until the beef is absolutely fork-tender.
  9. Skim and Wait: Skim off any excess fat or impurities that rise to the surface during the first 30 minutes of cooking.
  10. Check Consistency: Remove and discard the bay leaves and thyme bundle. If the soup is too thick, add a splash more hot water or stock.
  11. Final Seasoning and Rest: Taste the soup and adjust the salt and pepper as needed. Allow the soup to rest, uncovered, for 10 minutes before serving.
  12. Garnish: Ladle into bowls and garnish generously with fresh chopped parsley.