A creamy, savory blend of caramelized onions, tender beef, barley, and herbs in a rich broth with a touch of cream. A perfect balance of rustic and refined in one cozy bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs beef chuck or stew meat, cut into 1-inch pieces
4 large yellow onions, thinly sliced
¾ cup pearl barley
3 tbsp unsalted butter
1 tbsp olive oil
3 garlic cloves, minced
1 tsp dried thyme
6 cups beef stock
2 tbsp all-purpose flour
½ cup heavy cream
Salt and black pepper, to taste
Optional: ¼ cup grated Parmesan, bay leaf, fresh thyme for garnish
Instructions
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Melt butter with oil in a large pot over medium-low. Add onions and salt. Cook slowly for 30–40 minutes until deeply caramelized.
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Brown beef in a separate pan, then set aside.
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Stir garlic and thyme into onions. Cook 1 minute. Add flour and stir for 2 minutes.
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Gradually add 1 cup stock to deglaze. Add remaining broth, beef, barley, and bay leaf.
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Bring to a simmer. Cover and cook 50–60 minutes until beef is tender and barley is cooked.
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Stir in cream and Parmesan. Simmer uncovered for 5 more minutes.
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Adjust seasoning. Serve hot with fresh herbs or cheesy toast.