Description
A classic, hearty beef and barley soup featuring tender chunks of beef chuck, wholesome pearl barley, and a medley of vegetables simmered in a rich, savory beef broth. This comforting soup is perfect for chilly days, family meals, or meal prepping, delivering warmth and nourishment in every bowl.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1½ pounds beef chuck, cut into bite-size pieces
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 8 cups beef broth
- ¾ cup pearl barley
- 1 cup potatoes, diced (optional)
- 1 bay leaf
- Salt to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Heat the Oil: Warm the olive oil in a large pot or Dutch oven over medium-high heat to prepare for browning the beef.
- Brown the Beef: Add the beef chunks and brown them on all sides, then remove the beef and set it aside to retain its juices and flavor.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until they become softened and aromatic.
- Add Garlic and Herbs: Stir in minced garlic, dried thyme, rosemary, and black pepper, cooking for about 30 seconds to release their flavors.
- Incorporate Tomato Paste: Add the tomato paste and cook for 1 minute to deepen the soup’s richness and enhance its color.
- Combine Beef and Broth: Return the browned beef to the pot, then pour in the beef broth to create the soup base.
- Add Barley, Potatoes, and Bay Leaf: Stir in pearl barley, diced potatoes if using, and the bay leaf to infuse additional depth of flavor.
- Bring to Boil and Simmer: Raise heat until the soup boils, then reduce heat to low. Cover partially and simmer for 50 to 60 minutes, until the beef is tender and barley is cooked through.
- Finish and Serve: Remove the bay leaf, season the soup with salt to taste, and garnish with fresh chopped parsley if desired before serving hot.
Notes
- Using chuck roast ensures tender, flavorful beef pieces.
- The soup naturally thickens as the barley cooks, creating a hearty texture.
- Add extra broth or water when reheating if the soup becomes too thick.
- Freezes well for up to 3 months, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
