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Merry

Nutritious Beef Barley Vegetable Soup

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

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)

Method
 

Prepare the Beef:
  1. 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:
  1. 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:
  1. Stir in the tomato paste and beef bouillon until combined. Return the seared beef to the pot, including any accumulated juices.
Simmer the Soup:
  1. 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:
  1. Stir in the pearl barley and simmer uncovered for 30 more minutes, stirring occasionally, until the barley and beef are tender.
Taste and Adjust:
  1. Taste the soup and adjust seasoning with additional salt if needed.
Serve:
  1. 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.

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