Beef & Barley. It is the king of soups. Honestly, I couldn’t think of a more tasty, delicious, satisfying soup. Slowly braised melting beef and hearty toasted barley are just made to go together. The barley soaks up the fat & juices of the beef, and all the other ingredients are just there to let the beef & barley shine.
Usually, I like to “update” the classics by adding some sort of unexpected twist. You could easily do that to this recipe by adding some cayenne pepper for punch, or some sort of Asian twist like oyster sauce. Somehow, with this soup it just didn’t feel right. Not because I’m some sort of Beef & Barley purist, but because with this soup you really just want to let those two ingredients shine.
Prep time: 30 minutes. Cooking time: 2h 30 min. Serves 6.
454g (1lbs) cubed stewing beef (short rib or shoulder)
1 cup barley
2 cups red wine
1 cup carrots, peeled & chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, thinly sliced
4 cups brown stock
2 cups water
1 tbs tomato paste
3 tbs vegetable oil
1. Heat 2 tbs oil in a large pot. Add the onions and saute until they just start to brown. Add the beef and saute until well browned. Make sure the beef is well spaced so that it sears rather than steams. If you need more space, use an extra frying pan for beef that wont fit comfortably in the pot.
2. Once the beef is well browned, deglaze with 2 tbs red wine. Add the remaining vegetables, along with 1 tbs vegetable oil and saute for 2 more minutes. Add the rest of the red wine and let simmer. Let the wine reduce to the point that it coats the meat & vegetables.
3. Add 4 cups brown stock and enough water to make sure everything is well covered – about 2 cups. Stir in 1 tbs tomato paste. Bring to a boil and then reduce the heat down to a very gently simmer. Let simmer for at least 2 hours. Feel free to let it go for up to 6 hours, as it will only get better and better the longer it goes. Keep adding water occasionally, a half cup at a time, to keep the broth from drying out
4. While the soup is simmering, toast the barley. Place the barley in a large skillet in one even layer then place in a oven pre-heated to 350F. Toast the barley until it is nice and brown – about 7 minutes. Give the pan a shake a couple of times to make sure the barley toasts evenly.
5. Once the soup has simmered to the point that the beef is nice and tender, add the toasted barley. Simmer for 30 minutes, until the barley is plump & soft, but still just a little al-dente.
6. Garnish each serving of soup with a few young celery from the center of the stock.
Derek Bocking is a professional chef with over 15 years culinary experience. On his blog, Derek’s Kitchen, he shares restaurant-style recipes for amateur gourmets to try at home, from quick and easy meals to more elaborate showstoppers.