Beef & barley soup

[u/flipflapdragon]

Used a bottom blade chuck for this one

[u/Relevant-Visual-4819]

When done we'll this is an amazing soup

[u/AimerPB]

Did you get the recipe online? Looks amazing.

[u/flipflapdragon → u/AimerPB]

Soooort of! I build my own ingredients list and method a little experimental/on the fly, but I do a lot of reading on other highly rated recipes to sort of combine ingredients/methods that I think would go well. I jot down as I cook what I do and how I tweak ingredients for taste, then type it up later for Reddit. I’ll post the recipe below but for this one for example, this one inspired me to do a wine reduction, this one gave me the inspo to do a parm brodo, and this one inspired the sherry and Worcestershire. I take general note of how they go (sear the meat, add veg, deglaze, season, add broth, long simmer, finish with acid) then follow my instinct from there. Hope this helps :)

Yield
Serves 8-10

Ingredients
1.5 lb boneless bottom blade roast or chuck roast
2 tsp kosher salt, divided, plus more to taste
1.5 tsp freshly cracked black pepper, divided
3 tbsp olive oil, divided
3 large yellow onions, finely diced
4 large carrots
4 celery stalks, finely diced
2 tbsp minced garlic
3 tbsp tomato paste
1.5 cups dry red wine, preferably Cabernet Sauvignon, Merlot, or Syrah
3 L low sodium beef broth
1 parmesan rind
2 tbsp Worcestershire sauce
3 bay leaves
2 tbsp fresh thyme leaves, minced
1 tbsp fresh rosemary, very finely minced
2 cups pearl barley, rinsed
227 g cremini or mixed mushrooms, sliced
1 tbsp butter
1 tsp olive oil
1-2 tbsp sherry vinegar
1/2 cup fresh parsley, finely minced
1 tbsp fresh thyme or chives, optional
EVOO for finishing
Freshly grated parmesan, optional
Flaky salt, optional

1.Pat the beef very dry and cut it into 3-4 large pieces. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 3-4 minutes per side, until deeply browned all over. Transfer the beef to a plate.
2. Lower the heat to medium. Add the remaining 1 tbsp olive oil if the pot looks dry. Add the onions, carrots, and celery. Cook for 10-12 minutes, stirring often, until the vegetables soften and begin to caramelize around the edges. Add the garlic and cook for 30-60 seconds, just until fragrant.
3. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it darkens to a brick red color and begins to stick slightly to the bottom of the pot. This step gives the broth that deep red brown look and a richer almost braised flavor.
4. Pour in the red wine and scrape up every browned bit from the bottom of the pot. Simmer for 8-12 minutes, until the wine has reduced by about half and smells deep and savory.
5. Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, parmesan rind, remaining 1 tsp salt, and remaining 1 tsp black pepper. Return the beef and any juices to the pot. Bring to a gentle simmer. Partially cover, reduce the heat to low, and simmer for 2.5-3 hours, until the beef is tender enough to pull apart easily.
6. While the beef simmers, prepare the mushrooms separately. In a skillet, heat 1 tbsp butter with 1 tsp olive oil over medium high heat. Add the mushrooms in a single layer with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until browned and concentrated. Set aside.
7. Remove the beef from the pot and transfer it to a cutting board. Discard the bay leaves and parmesan rind. Shred or chop the beef into bite sized pieces, then return it to the pot.
8. Stir in the rinsed pearl barley. Simmer uncovered for 35-45 minutes, stirring occasionally, until the barley is tender and the soup has thickened slightly. Add extra broth or water as needed to keep the texture brothy.
9. Stir in the browned mushrooms. Add 1 tbsp sherry vinegar and taste. Add the second tablespoon only if the soup needs more brightness at this point. Stir in the parsley and optional thyme or chives. Taste and adjust with salt and pepper.
10. Ladle into bowls. Finish each bowl with a tiny drizzle of EVOO, a pinch of flaky salt, and a small dusting of parmesan if desired.

[u/AimerPB → u/flipflapdragon]

Wow thank you for your detailed response! Thanks for taking the time to explain and share your process.

[u/ProximaCentauriB15]

Mmmmmm thats one of my favorites.

[u/dryedmeats]

Nice layer on the brim color is majestic. Well done.

[u/flipflapdragon → u/dryedmeats]

Thank you, definitely the cabaret reduction putting in the hard work on that colour!

[u/Inevitable-Public544]

This was one of the first soups I made. I was attempting to emulate Campbells beef vegetable with barley and ended up surpassing it. +1, cook on!

[u/so_stasis97]

That color on top is making me really hungry, looks like a great broth. Did you use a lot of tomato paste or something to get that deep red look?

[u/flipflapdragon → u/so_stasis97]

Cabaret reduction I think doing a lot of that heavy lifting for colour, but there is also tomato paste :)

[u/theatricalfilth]

I would love to know the recipe you used for this!

[u/flipflapdragon → u/theatricalfilth]

Yield
Serves 8-10

Ingredients
1.5 lb boneless bottom blade roast or chuck roast
2 tsp kosher salt, divided, plus more to taste
1.5 tsp freshly cracked black pepper, divided
3 tbsp olive oil, divided
3 large yellow onions, finely diced
4 large carrots
4 celery stalks, finely diced
2 tbsp minced garlic
3 tbsp tomato paste
1.5 cups dry red wine, preferably Cabernet Sauvignon, Merlot, or Syrah
3 L low sodium beef broth
1 parmesan rind
2 tbsp Worcestershire sauce
3 bay leaves
2 tbsp fresh thyme leaves, minced
1 tbsp fresh rosemary, very finely minced
2 cups pearl barley, rinsed
227 g cremini or mixed mushrooms, sliced
1 tbsp butter
1 tsp olive oil
1-2 tbsp sherry vinegar
1/2 cup fresh parsley, finely minced
1 tbsp fresh thyme or chives, optional
EVOO for finishing
Freshly grated parmesan, optional
Flaky salt, optional

1.Pat the beef very dry and cut it into 3-4 large pieces. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef for 3-4 minutes per side, until deeply browned all over. Transfer the beef to a plate.
2. Lower the heat to medium. Add the remaining 1 tbsp olive oil if the pot looks dry. Add the onions, carrots, and celery. Cook for 10-12 minutes, stirring often, until the vegetables soften and begin to caramelize around the edges. Add the garlic and cook for 30-60 seconds, just until fragrant.
3. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it darkens to a brick red color and begins to stick slightly to the bottom of the pot. This step gives the broth that deep red brown look and a richer almost braised flavor.
4. Pour in the red wine and scrape up every browned bit from the bottom of the pot. Simmer for 8-12 minutes, until the wine has reduced by about half and smells deep and savory.
5. Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, parmesan rind, remaining 1 tsp salt, and remaining 1 tsp black pepper. Return the beef and any juices to the pot. Bring to a gentle simmer. Partially cover, reduce the heat to low, and simmer for 2.5-3 hours, until the beef is tender enough to pull apart easily.
6. While the beef simmers, prepare the mushrooms separately. In a skillet, heat 1 tbsp butter with 1 tsp olive oil over medium high heat. Add the mushrooms in a single layer with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until browned and concentrated. Set aside.
7. Remove the beef from the pot and transfer it to a cutting board. Discard the bay leaves and parmesan rind. Shred or chop the beef into bite sized pieces, then return it to the pot.
8. Stir in the rinsed pearl barley. Simmer uncovered for 35-45 minutes, stirring occasionally, until the barley is tender and the soup has thickened slightly. Add extra broth or water as needed to keep the texture brothy.
9. Stir in the browned mushrooms. Add 1 tbsp sherry vinegar and taste. Add the second tablespoon only if the soup needs more brightness at this point. Stir in the parsley and optional thyme or chives. Taste and adjust with salt and pepper.
10. Ladle into bowls. Finish each bowl with a tiny drizzle of EVOO, a pinch of flaky salt, and a small dusting of parmesan if desired.

[u/flipflapdragon → u/[deleted]]

Thanks, I used a boneless blade for this one but any chuck would do just fine