Rich and Hearty Beef Barley Soup

2 pounds (1kg) boneless beef chuck roast, cut into 1 ½-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

½ teaspoon (3ml) Asian fish sauce, optional

Minced fresh parsley, for garnish

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer