Description
Warm up your soul with this Hearty Beef and Barley Soup, a timeless comfort dish filled with tender beef, nutty barley, and flavorful vegetables. This wholesome one-pot meal is perfect for cozy nights and family gatherings.
Ingredients
- 1 (3-pound) chuck roast, fat trimmed, cut into 1-inch pieces
- 1 tablespoon kosher salt, plus more for serving
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons beef bouillon or Better Than Bouillon
- 2 teaspoons fresh thyme leaves
- 8 cups beef stock
- 1 tablespoon low-sodium soy sauce
- 1 cup pearl barley
- Freshly cracked black pepper, to taste
- Finely chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Beef:
Season the beef with 1 tablespoon of kosher salt. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once the oil is hot, sear the beef in batches for 2–3 minutes per side until browned. Transfer to a plate and set aside. - Cook the Vegetables:
Reduce the heat to medium and add the remaining olive oil to the Dutch oven. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables soften. Add a splash of water if the vegetables stick, scraping up any browned bits. Stir in the minced garlic and cook for 1 more minute. - Build the Soup Base:
Stir in the tomato paste and beef bouillon until combined. Return the seared beef to the pot, including any accumulated juices. - Simmer the Soup:
Add the thyme, beef stock, and soy sauce. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 60 minutes. - Cook the Barley:
Stir in the pearl barley and simmer uncovered for 30 more minutes, stirring occasionally, until the barley and beef are tender. - Taste and Adjust:
Taste the soup and adjust seasoning with additional salt if needed. - Serve:
Ladle the soup into bowls and top with freshly cracked black pepper and parsley, if desired. Enjoy warm with crusty bread or a side salad.
Notes
- Beef Substitution: Stew meat or short ribs can be used in place of chuck roast.
- Barley Options: If using quick-cooking barley, simmer the soup for 80 minutes first, then add the barley for the final 10 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Customization: Add vegetables like mushrooms, zucchini, or potatoes for extra flavor and nutrition.
- Gluten-Free Alternative: Replace barley with rice or quinoa for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American