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Denny's-Style Beef Barley Soup
Rachel Kim

Denny's-Style Beef Barley Soup

Barley gives this diner soup a thick, almost glossy broth without flour. Brown small chuck pieces well, then simmer them until tender before the barley goes too soft. Cut the vegetables small enough to share a spoon with the beef.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless chuck roast cut into 1/2-inch cubes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 7 cups low-sodium beef broth
  • 1 can diced tomatoes 14.5 oz
  • 3/4 cup pearl barley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme

Method
 

  1. Season the beef with salt and black pepper and brown it in oil in two batches for 6 to 8 minutes.
  2. Add the onion, carrots and celery and cook for 7 minutes.
  3. Add the broth, tomatoes, Worcestershire and thyme and simmer covered for 45 minutes.
  4. Stir in the barley and simmer partially covered for 35 to 40 minutes.
  5. Cook until the beef is fork-tender near 195°F and the barley is soft but shaped.
  6. Rest for 10 minutes and thin with up to 1 cup broth before serving.