WEEKDAYS 1e|12c|p

Batali Beef and Barley Soup

Mario Batali
Servings: 6 - 8
2+ hr
Part 1 of 2

Create an unforgettable childhood favorite for your kids with Mario's warm you to the core soup!

  • Ingredients
  • step-by-step directions
Batali Beef and Barley Soup
  • 3 pounds beef chuck (1 1/2" cubes)
  • 1 yellow onion (chopped)
  • 1 cup carrot (sliced into half-moons, 1/2" thick)
  • 1 cup celery (1/2" slice)
  • 1 jalapeno (sliced)
  • 2 tablespoons tomato paste
  • 1 small bunch thyme
  • 2 dried bay leaves
  • 10 cups beef stock
  • 1 cup barley
  • 6-8 eggs
  • chopped parsley (to garnish)
  • extra-virgin olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a drizzle of oil. Once hot, add half of the beef and season with salt and pepper. Sear the beef until browned on all sides. Remove beef to a plate with a slotted spoon and set aside. Add the rest of the meat and repeat process to brown.
  • Add the onion, carrot, celery and jalapeno, season with salt and pepper and sauté for 5 minutes, or until translucent. Add the beef back into the pot, along with the tomato paste, stir to coat and cook for 2 minutes. Add the thyme, bay leaves and beef stock. Bring to a boil. Reduce heat to a simmer, cover and cook on low heat, stirring occasionally, for 2 hours.
  • At this point, add the barley. Cook for another hour.
  • When the barley is tender, carefully crack a few eggs on top of the stew. Cover with a lid and cook until the whites of the eggs have set, about 8 minutes.
  • Serve a bowl of soup with a poached egg in the center of it. Garnish with chopped parsley and a few dashes of hot sauce if desired.
  • Helpful Tips: 
    1. When cooking barley use a 3:1 liquid to barley ratio.
    2. Be careful not to let the poaching liquid come to a boil. Rapidly boiling water would cause the eggs to scramble.
    3. Use quick-cooking barley to speed up cooking process.
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