Description
Warm up with a comforting bowl of Beef Barley Soup, a hearty recipe that combines tender chuck roast, nutritious pearl barley, and vibrant vegetables in a rich broth. Perfect for chilly evenings, this soup is not only satisfying but also simple to make. With its robust flavors and wholesome ingredients, it’s sure to become a family favorite for cozy dinners or casual gatherings. Whether you enjoy it as a meal prep option or serve it fresh, this nourishing dish promises warmth and satisfaction with every spoonful.
Ingredients
Scale
- 2 lbs chuck roast
- 3 tablespoons olive oil
- 1½ cups chopped carrots
- 1 cup chopped celery
- 2 cups chopped yellow onion
- 3 tablespoons tomato paste
- 1½ tablespoons minced garlic
- 2 cartons (32 oz each) low-sodium beef broth
- 1 cup pearl barley
- Fresh parsley for garnish
Instructions
- Sear the beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then sear in batches until golden brown. Set aside.
- Sauté vegetables: In the same pot, add remaining olive oil and sauté carrots, celery, and onion for about 3 minutes until softened.
- Add flavoring: Stir in tomato paste and garlic; cook for an additional minute.
- Combine ingredients: Pour in beef broth, soy sauce, Worcestershire sauce, rosemary, thyme, plus additional salt and pepper to taste. Return seared beef to the pot.
- Simmer: Bring to a simmer; cover and let cook on low heat for about 45–60 minutes until beef is tender.
- Cook barley: Add pearl barley to the soup and stir well. Cover again and simmer for another 45–60 minutes until barley is tender.
- Finish with parsley: Stir in fresh parsley before serving warm.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg