Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 lbs beef soup bones (marrow bones)
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups beef broth, low sodium
  • 4 cups water
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup pearl barley, rinsed
  • 4 cups fresh baby spinach, packed
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil and butter in a Dutch oven over medium-high heat. Add beef cubes in batches and sear until a mahogany-colored crust forms on all sides. Remove beef with a slotted spoon and set aside.
  2. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent. Stir in the minced garlic for 60 seconds until fragrant.
  3. Pour in 1 cup of beef broth and scrape the bottom of the pot to release the browned bits. Return the seared beef and the soup bones to the pot.
  4. Stir in the remaining beef broth, water, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
  5. Bring to a boil, then immediately reduce heat to low. Cover and simmer gently for 90 minutes.
  6. Stir in the rinsed pearl barley and continue to simmer for another 30 minutes, or until the barley is tender but still has a slight chew.
  7. Remove the soup bones. Stir in the fresh baby spinach and lemon juice, allowing the residual heat to wilt the greens before serving.