Beef Barley Soup
Why This Recipe Works
For our best beef barley soup recipe, we started with a hefty chuck roast that we thoroughly trimmed and cut into bite-size pieces. If too much meat was added to the skillet at once, or if the skillet was not sufficiently hot, the beef released moisture and began to steam in its own juices, so we seared the meat in batches. After cooking the meat in two batches, we were left with a satisfying brown fond with which to continue to build our beef barley soup recipe. We added onions and carrots to the skillet to brown and contribute more flavor to the foundation in place and then deglazed our pan with a good-quality dry red wine and scraped up the tasty browned bits from the bottom.