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Beef Barley Soup with tender vegetables recipe

Comforting Beef Barley Soup Recipe

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  • Author: Howard Land
  • Total Time: 2 hours 30 minutes
  • Yield: 7 1x

Description

Beef and barley soup is a hearty and comforting meal made with tender beef, flavorful vegetables, and pearl barley. A blend of aromatic spices creates a deep, rustic flavor that warms you from the inside out. Perfect for chilly days, this soup is sure to become a favorite in your household.

 

Ingredients

Scale
  • 2 lbs chuck roast, cut into 3/4-inch cubes and trimmed of excess chunks of fat
  • 3 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 3)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cups chopped yellow onion (1 large)
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 2 (32 oz) cartons low-sodium chicken broth (or beef broth)
  • 1 Tbsp low-sodium soy sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp minced fresh rosemary (or 1/2 tsp dried)
  • 2 tsp minced fresh thyme (or 1/2 tsp dried)
  • Salt and freshly ground black pepper
  • 1 cup pearl barley
  • 3 Tbsp minced fresh parsley

Instructions

  1. In a large pot, heat 1 Tbsp of olive oil over medium-high heat. Pat the beef dry and add a portion of it, ensuring not to overcrowd the pot. Season with salt and pepper, allowing it to sear until the bottom is golden brown, approximately 3 minutes, then flip and cook for an additional minute.
  2. Remove the beef from the pot along with its juices and place it on a plate. Repeat the searing process with the remaining beef, adding another 1 Tbsp of oil to the pot.
  3. Add 1 Tbsp of oil to the now-empty pot. Incorporate the carrots, celery, and onion, sautéing for 3 minutes.
  4. Stir in the tomato paste and garlic, continuing to sauté for another minute.
  5. Pour in the broth, soy sauce, Worcestershire sauce, rosemary, and thyme, then season with salt and pepper to taste. Return the beef to the pot.
  6. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer until the beef is fairly tender, about 45 to 60 minutes.
  7. Add the barley, cover, and continue to simmer until the barley is cooked through and the beef is tender, approximately another 45 to 60 minutes.
  8. Mix in the parsley and serve warm.

Notes

TECHNIQUE TIP: Sear the chuck roast in olive oil before slow cooking to enhance flavor.

STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

SUBSTITUTION: For a richer taste, use beef broth instead of chicken broth.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Soup
  • Cuisine: American

Nutrition

  • Calories: 455 kcal
  • Sugar: 7 g
  • Sodium: 366 mg
  • Fat: 21 g
  • Saturated Fat: 7 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 31 g
  • Cholesterol: 74 mg

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Find it online: https://www.easyrecipechef.com/beef-barley-soup/