About this recipe

A deeply satisfying, stick-to-your-ribs soup built on tender chunks of beef chuck, chewy pearl barley, and a medley of hearty vegetables simmered low and slow in a rich beef broth. This is the kind of pot that fills the whole house with warmth and has everyone reaching for a second bowl — and a thick slice of crusty bread to soak it all up.

Instructions

1. 1

   Pat the beef chuck cubes dry with paper towels and season all over with salt and black pepper. Heat the vegetable oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in two batches to avoid crowding, sear the beef chuck for 3–4 minutes per batch, turning once or twice, until deeply browned on most sides. Transfer to a plate and set aside.

2. 2

   Reduce the heat to ^[medium]. Add the yellow onion, carrots, and celery to the same pot and cook, stirring occasionally, for 5–6 minutes until softened. Add the garlic and tomato paste and cook for 1 more minute, stirring constantly, until the paste darkens slightly and becomes fragrant.

3. 3

   Return the seared beef chuck (and any accumulated juices) to the pot. Pour in the beef broth and add the Worcestershire sauce and dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to ^[low], cover, and simmer for 45 minutes.

4. 4

   Add the rinsed pearl barley and yukon gold potatoes (if using). Stir to combine, cover, and continue simmering over ^[low heat] for 30–35 minutes, until the pearl barley is tender and has thickened the broth slightly and the beef chuck is fork-tender.

5. 5

   Taste and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.