Ingredients
- 1 tbsp canola oil
- 3/4 lb beef top round steak, cut into 1/2-inch cubes
- 4 cups beef broth
- 1 cup water
- 1/3 cup medium pearl barley
- 1.5 tsp Diamond Crystal kosher salt
- 1/8 tsp pepper
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 tbsp minced fresh parsley
- 1 cup frozen peas
Brown the Beef and Simmer
In a large saucepan, get the oil hot over medium heat. Brown the beef on all sides. Drain off any excess liquid.
Stir in the broth, water, barley, salt, and pepper. Bring it to a boil.
Reduce the heat to low.
Cover the pot and let it simmer for one hour.
Add the Vegetables
Add the carrots, celery, onion, and parsley. Cover and let it simmer until the meat and vegetables are tender; this will take ~30-40 minutes.
Stir in the peas and cook until they’re heated through.
Hearty Beef and Barley Soup
Browning beef cubes creates fond on the pot bottom – those crusty bits dissolve into pure flavor. Pearl barley needs the full hour to get tender, don’t rush it.
Ingredients
- 1 tbsp canola oil
- 3/4 lb beef top round steak, cut into 1/2-inch cubes
- 4 cups beef broth
- 1 cup water
- 1/3 cup medium pearl barley
- 1.5 tsp Diamond Crystal kosher salt
- 1/8 tsp pepper
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 tbsp minced fresh parsley
- 1 cup frozen peas
Instructions
- Heat oil in large saucepan over medium heat.
- Brown beef cubes on all sides; drain excess liquid.
- Add broth, water, barley, salt, and pepper; bring to boil.
- Reduce heat, cover, and simmer 1 hour.
- Add carrots, celery, onion, and parsley; cover and simmer 30-40 minutes until tender.
- Stir in peas and cook until heated through.
Notes
For best results, cut vegetables in uniform sizes for even cooking.