Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup pearl barley, rinsed
  • 8 cups beef bone broth
  • 1/2 cup dry red wine (Cabernet or Merlot)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt. Heat oil in a 6-quart Dutch oven over medium-high heat until shimmering.
  2. Sear the beef in batches to avoid crowding, developing a deep mahogany crust on at least two sides. Remove the beef and set aside.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens and becomes fragrant.
  5. Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the caramelized bits (fond) from the bottom.
  6. Add the beef bone broth, pearl barley, bay leaves, dried thyme, and the seared beef back into the pot.
  7. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the beef begins to feel tender when pierced with a fork.
  8. Stir in the 1 cup of rinsed pearl barley. Cover again and simmer for another 30 to 40 minutes until the grains are plump and chewy.
  9. Remove bay leaves and season with additional salt and fresh black pepper to taste before serving. Let the soup sit for 5 minutes off the heat to thicken slightly.