Beef Barley Soup

Beef Barley Soup is dinner at its most earnest. Fall-apart tender beef, root vegetables, and nutty barley slow-simmered in a rich tomato-based sauce, it’s hearty, stretches to feed a crowd, and is the sort of no-fuss dinner meant for a night of cozy conversation.

This humble soup is just the sort of recipe for a laid-back evening with people you love.

Like all great beef soup recipes it does require some up-front vegetable chopping and batch searing, but the rewards of it simmering gently on the stove, then warming your belly are well worth it.

Save this recipe for a chilly day.

Winter isn’t done, and mushroom beef barley soup makes that so much more bearable.

Ingredients:

• 2 pounds boneless chuck roast
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper divided
• 1 medium yellow onion
• 4 celery stalks
• 4 carrots
• 2 parsnips
• 3 garlic cloves
• 16 ounces sliced baby bella mushrooms
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 8 cups beef stock or chicken stock
• 2 bay leaves
• 1 cup pearled barley
• 2 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley