Beef Barley Soup
Ingredients
Scale
- 1 pound boneless beef chuck roast
- 1 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 tablespoon olive oil
- 3 large carrots, diced
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 4 medium cloves garlic, roughly chopped
- 2 quarts homemade or store-bought chicken stock
- Sachet of 3 sprigs fresh thyme, 4 bay leaves, 10 whole black peppercorns
- 1 cup pearled barley
- 1 tablespoon Asian fish sauce
- Minced fresh parsley, for garnish
Instructions
- Cut the beef into large chunks and brown in oil in dutch oven. Set aside to cool and cut into bite size pieces.
- Add 1 quart of chicken stock and heat up. Add cut meat and scrape browned meat from bottom of pan.
- Add sachet of herbs. Simmer for one hour.
- Saute vegetables and garlic in large fry pan.
- Pour beef and stock into large soup kettle. Add vegetables, barley and fish sauce. Simmer for half an hour, adding stock as needed. You may not need two quarts of stock total.
Notes
From Serious Eats – Beef Barley Soup
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