Description
This hearty Beef Barley Soup combines tender chunks of seared beef chuck with nutritious pearl barley and savory vegetables in a flavorful beef broth. Slow-simmered with aromatic herbs, this comforting soup is perfect for warming up on chilly days and offers a wholesome, satisfying meal for the whole family.
Ingredients
Scale
Meat and Broth
- 1 lb beef chuck roast, cut into bite-sized pieces
- 6 cups low-sodium beef broth
Vegetables and Aromatics
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Grains and Herbs
- 3/4 cup pearl barley
- 2 bay leaves
- 2 tsp fresh thyme or 1 tsp dried thyme
Seasonings and Oil
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sear the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef chuck pieces and cook until browned on all sides, about 5 minutes, to develop rich flavor.
- Add Aromatics: Stir in the diced onions and minced garlic, cooking for about 2 minutes until they become fragrant and translucent, enhancing the depth of the soup.
- Incorporate Veggies: Add the diced carrots and chopped celery along with salt and pepper. Sauté the vegetables for about 5 minutes, allowing them to soften and release their flavors.
- Pour in Broth & Herbs: Add the low-sodium beef broth, bay leaves, and thyme to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, allowing the beef to become tender and the flavors to meld.
- Add Barley: Stir in the pearl barley, then continue simmering uncovered for an additional 30 minutes until the barley is soft and tender, and the soup thickens slightly.
- Final Touches: Remove the bay leaves, taste the soup, and adjust salt and pepper if needed. Serve the soup hot, ideally with a side of crusty bread for dipping.
Notes
- Use low-sodium beef broth to control the salt level.
- For a vegetarian version, substitute beef broth with vegetable broth and omit the beef.
- Soaking pearl barley for 30 minutes prior to cooking can reduce the cooking time.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding fresh herbs like parsley or a squeeze of lemon juice before serving can brighten the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
