Wilmington Magazine Jan-Feb 2023

Classic Beef & Barley Soup
Yield: Serves 4
3/4 pound boneless beef chuck roast, cut into
1-inch cubes
3/4 teaspoon coarse sea salt, divided
1/2 teaspoon freshly ground black pepper,
divided
1 tablespoon neutral oil (such as vegetable or
canola), divided
1 cup chopped sweet onion
1/2 cup chopped carrots
1/2 cup diced celery
1 cup chopped cremini or white button
mushrooms
1 teaspoon chopped fresh thyme, plus more
for garnish
1 teaspoon chopped fresh rosemary
2 large cloves garlic, minced
1 tablespoon tomato paste
1 bay leaf
1/2 cup dry red wine
3 cups low-sodium beef stock
1/3 cup pearled barley
1. Pat the beef dry and season with 1/2 teaspoon
salt and 1/4 teaspoon pepper. In a large Dutch
oven over medium-high heat, add 1 tablespoon
of the oil. Add the beef to the pan and sear
until golden-brown on all sides, about 3-5
minutes. Using a slotted spoon, remove the
beef pieces and set them aside on a plate.
2. Reduce the heat to medium and add the
remaining oil. Add the onions, carrots, celery,
mushrooms, remaining salt and pepper,
thyme and rosemary. Sauté until the onions
have softened, about 5 minutes. Stir in the
garlic, tomato paste, and bay leaf and cook
for 1 more minute. Add the beef and its juices
back to the pot.
3. Deglaze the pan with the wine, scraping to
release any brown bits from the bottom, and
then simmer until the liquid is reduced by
half. Add the beef stock, bring the mixture to
a boil and then reduce the heat to a simmer.
Cover the pot and cook until the beef is tender,
about 45 minutes.
4. Uncover the pot, stir in the barley and bring
the soup to a boil. Reduce the heat to medium,
cover, and simmer again, stirring occasionally
until the barley is cooked through, about 25-
30 minutes. Season to taste with additional
salt and pepper, and remove the bay leaf.
5. Divide the soup among bowls, garnish with
the thyme and serve with crusty bread. W
January /February 2023 | 85