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Beef Barley Soup

Beef Barley Soup
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Experience the wholesome goodness of Beef Barley Soup, a hearty and comforting dish perfect for chilly days. This recipe features succulent chunks of chuck roast, tender pearl barley, and vibrant vegetables simmered in a rich broth. It’s not just delicious; it’s also nutritious, bringing together lean protein and fiber-rich ingredients. Easy to customize with your favorite veggies or grains, this soup is versatile enough for any occasion—whether you’re enjoying a cozy night in or entertaining guests. Prepare a big batch for meal prep or freeze for later, ensuring you always have a warm bowl of comfort food on hand.

Ingredients

Scale
  • 2 lbs chuck roast, trimmed and cut into ¾-inch cubes
  • 3 tablespoons olive oil
  • 1½ cups chopped carrots (about 3 carrots)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cups chopped yellow onion (1 large onion)
  • 3 tablespoons tomato paste
  • 1½ tablespoons minced garlic (about 4 cloves)
  • 2 (32 oz) cartons low-sodium chicken or beef broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced fresh rosemary (or ½ teaspoon dried)
  • 2 teaspoons minced fresh thyme (or ½ teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 cup pearl barley
  • 3 tablespoons minced fresh parsley

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Sear in batches (½ or ⅓ at a time) for about 3 minutes per side until golden brown. Transfer seared beef to a plate; repeat with remaining beef, adding more oil as needed.
  2. In the now-empty pot, add the remaining tablespoon of olive oil. Add chopped carrots, celery, and onion. Sauté for about 3 minutes until softened.
  3. Stir in tomato paste and garlic. Cook for about 1 minute until fragrant.
  4. Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, salt, and pepper to taste. Return seared beef along with its juices to the pot.
  5. Bring to a simmer then reduce heat to low. Cover and simmer for 45–60 minutes until beef is fairly tender.
  6. Stir in pearl barley. Cover again and simmer for another 45–60 minutes until barley is tender and beef is very soft.
  7. Stir in fresh parsley just before serving warm.

Nutrition

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