Ingredients
- 600 g beef shanks, cut into ca. 2,5 cm pieces
- sea salt
- 3 tablespoons extra-virgin olive oil, divided
- 50 g smoked diced bacon
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced (or 3-4 small, 250-300 g)
- 3 celery ribs, diced
- 1 small parsnip, peeled snd diced (optional)
- 2 potatoes, peeled and cubed (250-300 g)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 8 cups beef broth (2 litres)
- 250 g pearl barley, rinsed
- Freshly ground black pepper, to taste
- Finely chopped fresh flat-leaf parsley, for serving (optional)
Instructions
- Sear the beef: Pat the beef shanks dry with a paper towel and season generously with salt. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and set aside.
- Sauté the vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the bacon, onion, carrots, celery, and parsnip (if using). Cook, stirring often, until the onion softens, about 5 minutes. If the vegetables begin to stick, deglaze with a splash of water, scraping up any browned bits.
- Build flavour: Stir in the garlic and cook for 1 minute, until fragrant. Add the tomato paste and mix well to coat the vegetables.
- Simmer the soup: Return the beef and any accumulated juices to the pot. Add the potatoes, thyme, and beef broth. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
- Add the barley: Stir in the rinsed pearl barley and continue simmering, uncovered, for another 30 minutes, stirring occasionally, until the beef and barley are tender. Taste and season with additional salt and black pepper, as needed.
- Serve: Ladle the soup into bowls and top with freshly ground black pepper and chopped parsley, if desired. Serve warm and enjoy!
Nutrition
Notes
Tips for the Best Beef and Barley Soup
- Check the barley cooking time: Cooking times for pearl barley can vary depending on the brand, so be sure to check the package instructions. Most take around 30 minutes, but some may need longer. Adjust the simmering time as needed.
- Why rinse the barley? Rinsing removes excess starch, keeping the broth clear and preventing the barley from getting too sticky. Simply place it in a fine-mesh sieve and rinse under running water for about 1-2 minutes.
- Leftovers taste even better: As the soup rests, the flavours meld and deepen, making it even more delicious the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Control the texture: If you prefer firmer vegetables, stagger their addition. Let the beef simmer for 1 hour first, then add the potatoes, carrots, and celery along with the rinsed barley. Simmer for another 30 minutes until everything is perfectly tender.
- Reheating: The soup will thicken as it sits. When reheating, add a splash of broth or water to loosen it to your preferred consistency.