Rich and Hearty Beef Barley Soup Recipe
SeriousEats.com
SeriousEats.com
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Ingredients

  • 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved (see note above)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) canola oil
  • 3 large carrots (10 ounces; 280g), diced
  • 1 large yellow onion (12 ounces; 340g), diced
  • 2 celery stalks (6 ounces; 170g), diced
  • 4 medium cloves garlic, roughly chopped
  • 3 quarts (3L) homemade or store-bought chicken stock (see note above)
  • Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
  • 1 cup (7 ounces; 200g) pearled barley
  • 1/2 teaspoon (3ml) Asian fish sauce, optional
  • Minced fresh parsley, for garnish

Instructions

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