A hearty and flavorful beef barley soup inspired by Gordon Ramsay, packed with tender beef, vegetables, and wholesome pearl barley simmered to perfection.
1 pound beef chuck, cut into 1-inch cubes
½ cup pearl barley
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, for garnish (optional)
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef cubes, season with salt and pepper, and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
4. Stir in the minced garlic and sliced mushrooms. Cook for 2-3 minutes until fragrant.
5. Add the tomato paste and cook for another minute to deepen the flavors.
6. Place the browned beef back into the pot.
7. Pour in the beef broth, add the pearl barley, thyme, and bay leaf. Stir well.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
9. Taste the soup and adjust salt and pepper as needed.
10. Before serving, remove the bay leaf and garnish with fresh parsley, if desired.
For extra depth of flavor, consider deglazing the pot with a splash of red wine before adding the broth. This soup stores well and tastes even better the next day. Great for meal prep or freezing in portions.
Find it online: https://paulakitchen.com/gordon-ramsay-beef-barley-soup/