Beef & Barley Soup

A hearty winter staple, with the added richness and flavor of our Wagyu Steak Tips.


  • 2 lbs Wagyu Steak Tips

  • Coarse sea salt and freshly ground black pepper

  • 1 tablespoon avocado oil

  • 3 large carrots, diced

  • 1 lg sweet onion, diced

  • 3 stalks celery, diced

  • 6 cloves garlic, roughly chopped

  • 3 quarts beef or chicken stock

  • 2 sprigs fresh thyme, 2 bay leaves

  • 1 cup pearled barley 

  • Maggi seasoning (3 big dashes)


  • Season beef with salt and pepper. In a Dutch oven, heat oil over high heat until shimmering. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 8 minutes per batch. Set aside.
  • Add carrot, onion and celery to the Dutch oven and cook, stirring and scraping up any brown bits from the bottom, until lightly browned, about 6 minutes. Add garlic and cook for 2 more minutes. Scrape vegetables into a bowl. Set aside.
  • Add stock to pot, return to heat, and deglaze any browned bits from bottom of pot.
  • Next, add steak tips and herbs. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 hour.
  • Add barley, reserved vegetables, and Maggi seasoning, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup needs additional liquid at this point, top off with stock to achieve desired consistency. 
  • Serve hot, and garnish with parsley (optional).
  • Enjoy with a crusty baguette!
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