Description
Hearty and comforting Beef Barley Soup featuring tender chunks of beef chuck, nutrient-rich pearled barley, and a medley of vegetables simmered in a savory tomato and beef broth base. Perfect for a cozy meal that is both filling and flavorful.
Ingredients
Scale
Meat and Seasoning
- 1-2 tbsp olive oil
- 2-3 lbs beef chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
Vegetables
- 1 onion, chopped
- 3 large carrots, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
Herbs and Flavorings
- ½ tsp dried thyme
- 3 tbsp tomato paste
- 14.5 oz. can diced tomatoes
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Liquid and Grains
- 1 cup pearled barley
- 6 cups beef broth
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer, seasoning with salt and pepper. Brown the beef on all sides to lock in flavor, doing this in 2 batches if necessary to avoid overcrowding. Remove the browned beef and set aside on a plate.
- Sauté the Vegetables: In the same Dutch oven, add onion, carrots, and celery. Season with salt, pepper, and dried thyme. Cook for a few minutes until the vegetables are softened. Add the minced garlic and cook for another minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen the flavor and incorporate it well with the vegetables.
- Add Liquids and Beef: Return the browned beef to the pot, then add the canned diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover the Dutch oven and let the soup simmer for 35-40 minutes until the beef is tender and flavors meld beautifully.
- Cook Barley: Stir in the pearled barley and continue to simmer for an additional 30-35 minutes, or until the barley is fully cooked and tender. Remove the bay leaves.
- Serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley for a bright, fresh finish.
Notes
- For richer flavor, consider browning the beef in batches to avoid steaming.
- You can substitute pearl barley with steel-cut oats if barley is unavailable, adjusting cooking time accordingly.
- Make sure to remove bay leaves before serving to avoid bitter notes.
- This soup tastes even better the next day as the flavors develop, so leftovers are great.
- Adjust salt and pepper to your taste after cooking, as broth can vary in sodium content.
