Description
This hearty Beef Barley Soup is a comforting and nutritious meal perfect for chilly days. Tender beef chuck roast is browned and simmered with fresh vegetables, pearl barley, and savory beef broth to create a rich and satisfying soup. Enhanced with tomato paste, diced tomatoes, and fragrant herbs, this recipe delivers deep flavors and a delightful texture in every spoonful.
Ingredients
Scale
Main Ingredients
- 1-2 tbsp olive oil
- 2-3 lbs beef chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 onion, chopped
- 3 large carrots, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- ½ tsp dried thyme
- 3 tbsp tomato paste
- 14.5 oz can diced tomatoes
- 1 cup pearled barley
- 6 cups beef broth
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add beef cubes in a single layer and season with salt and pepper. Brown the beef on all sides; do this in 2 batches if necessary. Remove browned beef to a plate.
- Sauté Vegetables: Add onion, carrots, and celery to the Dutch oven. Season with salt, pepper, and dried thyme. Cook for several minutes until the vegetables begin to soften. Stir in minced garlic and cook for another minute.
- Add Tomato Paste: Stir in tomato paste and cook for 1 minute to bring out its flavor.
- Combine Ingredients and Simmer: Return browned beef to the pot along with diced tomatoes, beef broth, and bay leaves. Bring mixture to a boil, then reduce heat to a simmer.
- Cook Beef: Cover the pot and cook for 35-40 minutes until the beef is tender.
- Add Barley and Continue Cooking: Stir in the pearled barley, cover, and simmer for an additional 30-35 minutes until the barley is cooked through and tender. Remove bay leaves before serving.
- Serve and Garnish: Ladle soup into bowls and sprinkle with freshly chopped parsley. Serve hot.
Notes
- For best results, brown the beef in batches to avoid overcrowding and ensure even browning.
- Adjust the seasoning with salt and pepper according to your taste after cooking.
- Pearled barley adds fiber and a chewy texture; you can substitute with hulled barley but adjust cooking time accordingly.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like mushrooms or potatoes for variation.
