Rich, warming bowl featuring beef chuck, pancetta, baby bella mushrooms, and pearl barley in flavorful broth.
# What You’ll Need:
→ Meats
01 - 1 lb beef chuck roast, cut into 1/2-inch cubes
02 - 4 oz pancetta, diced
→ Vegetables
03 - 1 lb baby bella mushrooms, sliced
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 8 cups beef broth, low sodium
10 - 1 cup water
→ Aromatics & Seasonings
11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp kosher salt (plus more to taste)
17 - 2 tbsp olive oil
→ Garnish (optional)
18 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and cook until browned and crispy, about 3-4 minutes. Remove pancetta with a slotted spoon and set aside.
02 - Season beef chuck cubes with salt and pepper. Add to the pot in batches, searing until browned on all sides, about 5-6 minutes per batch. Remove beef and set aside.
03 - Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, about 6-8 minutes.
05 - Stir in tomato paste; cook for 1 minute. Return beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked.
07 - Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley, if desired.
