Beef and barley soup is a comfort food classic, but the amount of time it takes to transform tough cuts of beef into shreddy morsels makes it far from a weeknight affair. (Think: Three to four hours.) Enter: This quick, truly weeknight-friendly version of the winter staple that goes from pot to bowl in a little more than an hour thanks to a couple clever shortcuts. For starters, quarter-inch pieces of stew meat are called into action in place of the typical larger chunks for quicker cooking. When picking out which cut of beef to use, look for packages labeled “stew meat.” These are pre-cut cubes of meat that are too tough for searing and serving right away—typically chuck roast or top/bottom round—but become meltingly tender as they simmer away on the stove; they’re perfect for this recipe. Just note that you might need to cut them into smaller cubes depending on how large they are. Also helpful: Getting a head start by searing the beef, then cooking it alongside a plethora of veggies so they steam and soften long before any stock is added. The resulting stew is intensely savory, specked with barley, and loaded with tender pieces of beef.
