Beef and barley soup is hearty, rich, and packed with savory flavor. Searing the beef on the stovetop browns the surface of the meat, producing an array of flavor compounds. This step also imparts the broth with meaty flavor that serves as the backbone for the finished soup.
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Season beef with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add beef and cook for 1-2 minutes per side until browned. Transfer beef to Suvie pan.
Add onion, celery, and ½ tsp salt. Cook for 5 minutes or until softened. Add garlic and tomato paste, stirring constantly, until fragrant, about 1 minute. Add the red wine and chicken stock, scraping up any bits on the bottom of the Dutch oven. Transfer mixture to Suvie pan.
Stir in thyme, bay leaves, and barley. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings: Bottom Zone: Slow Cook Low for 4 hours
After the cook, add additional hot water if desired to thin to desired consistency. Season soup to taste with salt and pepper, ladle into bowls, top with parsley, and serve.
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