Ingredients:

  • 2 lbs Beef shin, chuck, or stewing steak, trimmed and cut into 1-inch cubes
  • Kosher Salt and Pepper, To taste
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced (for the flavour base)
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (Merlot or Cabernet, optional)
  • 6 cups Beef Stock, good quality, low sodium
  • 1/2 cup Pearl Barley, rinsed thoroughly
  • 2 Dried Bay Leaves
  • 2 sprigs Fresh Thyme, tied with kitchen string
  • 2 medium Potatoes (Yukon Gold or Russet), roughly chopped
  • 1 cup Swede (Rutabaga) or turnip, peeled and chopped
  • 1/4 cup Fresh Parsley, roughly chopped, for garnish

Instructions:

  1. Prepare the Beef: Pat the beef cubes completely dry with kitchen towel. Season generously with salt and pepper.
  2. Sear the Beef: Heat the 2 Tbsp Olive Oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in small batches (do not overcrowd the pot!) until deep brown and crusty on all sides—about 3-4 minutes per side. Remove the browned beef with tongs and set aside.
  3. Sauté Mirepoix: Reduce the heat to medium. Add the finely diced onion, celery, and carrots (from the flavour base list) to the pot. Cook, scraping up any brown bits (fond) left by the beef, until vegetables are softened, about 8-10 minutes.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Deglaze: Pour in the red wine (if using). Increase heat and scrape the bottom of the pot vigorously to dissolve all the remaining fond. Reduce the wine by half (about 5 minutes).
  6. Initial Simmer: Return the seared beef and any accumulated juices to the pot. Add the beef stock, rinsed pearl barley, bay leaves, and tied thyme sprigs. Bring the mixture up to a rolling boil, then immediately reduce the heat to maintain a very gentle simmer. Cover partially and simmer for 90 minutes. Skim any fat or foam from the surface after the first 30 minutes.
  7. Add Remaining Vegetables: Add the chopped potatoes and swede/turnip to the soup.
  8. Finish Simmer: Continue simmering, uncovered, for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft. The barley should be plump and tender.
  9. Serve: Remove and discard the thyme sprigs and bay leaves. Taste the broth and adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley.