Description
Hearty and comforting, this beef barley soup features tender chunks of beef, wholesome vegetables, and nutty barley simmered together in a savory broth.
Ingredients
Scale
Main Ingredients:
- 907 g / 2 lbs chuck roast (trimmed and cut into ¾-inch cubes)
- 1 cup / 190 g pearl barley
- 1.9 L / 64 oz low-sodium chicken or beef broth
Vegetables and Herbs:
- 198 g / 1½ cups chopped carrots
- 101 g / 1 cup chopped celery
- 288 g / 2 cups chopped yellow onion
- 9 g / 2 teaspoons minced fresh rosemary
- 9 g / 2 teaspoons minced fresh thyme
- 12 g / 3 tablespoons minced fresh parsley
- Salt and freshly ground black pepper (to taste)
Flavor Enhancers and Oil:
- 45 ml / 3 tablespoons olive oil
- 50 g / 3 tablespoons tomato paste
- 14 g / 1½ tablespoons minced garlic
- 15 ml / 1 tablespoon low-sodium soy sauce
- 10 ml / 2 teaspoons Worcestershire sauce
Instructions
- Warm 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in portions for about 3 minutes per side until deeply seared. Transfer to a plate between batches.
- Add the remaining tablespoon of oil to the pot. Toss in chopped onion, carrots, and celery, and cook for 3 minutes until slightly softened.
- Stir in minced garlic and tomato paste. Cook for 1 minute while stirring to blend the flavors.
- Pour in broth, add soy sauce, Worcestershire sauce, rosemary, thyme, and more salt and pepper if needed. Return the beef and its juices to the pot.
- Allow the soup to come to a gentle boil, then reduce heat and cover. Simmer for 50 minutes until the beef starts to soften.
- Mix in pearl barley and cover again. Let it cook on low heat for another 50 minutes until the barley is tender and beef is fully cooked through.
- Stir in chopped parsley before serving. Ladle into bowls and enjoy while hot.
Notes
- Deglaze the pot with a splash of broth to capture all the flavor from the bottom.
- Use pearl barley, not quick-cooking barley, for the best texture.
- Simmer gently to tenderize beef without drying it out.
- Add extra broth or water if the soup thickens too much as it simmers.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg