Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1.25 cm cubes
  • 2 tbsp Neutral oil
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, sliced into thick coins
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 8 cups Beef Bone Broth
  • 1 cup Pearl Barley, rinsed
  • 1 tbsp Tomato paste
  • 2 tsp Fresh Thyme leaves
  • 2 Dried Bay Leaves
  • 1/2 cup Dry Red Wine
  • 1 tbsp Worcestershire sauce
  • 1 cup Frozen peas
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Pat the 900g of beef cubes bone dry with paper towels. Heat the 30ml of oil in your pot over medium high heat until it shimmers and wisps of smoke appear. Add the beef in batches, ensuring they don't touch, and sear for 3 minutes per side until a dark brown crust forms. Remove meat and set aside.
  2. Lower heat to medium. Add diced onions, carrots, and celery to the residual fat. Cook for 6 minutes until the onions are translucent and slightly golden. Stir in the minced garlic and 15g of tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  3. Pour in the 120ml of dry red wine. Use your wooden spoon to vigorously scrape the bottom of the pot until all the brown bits are dissolved into the liquid. This is the secret to that professional, dark broth color.
  4. Return the beef and any accumulated juices to the pot. Add the 1.9 liters of beef bone broth, rinsed barley, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately turn the heat down to low. Cover and simmer for 50 minutes until the beef is tender and the barley is plump.
  5. Stir in the frozen peas and cook for 3 minutes until they are bright green and heated through. Remove the bay leaves. Taste the soup and add the salt and pepper as needed. Finish by stirring in the fresh parsley right before serving to keep the herb flavor vibrant.