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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.
prep time15 minutes
cook time1 hour 40 minutes
total time1 hour 55 minutes
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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.