Description
Hearty and nourishing Beef Barley Soup featuring tender beef chuck, wholesome pearl barley, and a medley of vegetables simmered in flavorful beef broth and herbs. Perfect for a comforting meal that warms you up on chilly days.
Ingredients
Scale
Beef and Broth
- 1 lb beef chuck, cut into 1/2-inch cubes
- 1 tbsp olive oil
- 8 cups beef broth
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
Grains and Herbs
- 1 cup pearl barley
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp fresh parsley, chopped
Seasoning
- Salt and pepper to taste
Instructions
- Brown the beef: Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides to develop flavor. Once browned, remove the beef and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Cook and stir until the onion becomes translucent and fragrant, about 5 minutes.
- Cook vegetables: Add the peeled and diced carrots along with diced celery to the pot. Continue cooking for another 5 minutes, stirring occasionally to soften the vegetables.
- Combine ingredients: Return the browned beef to the pot. Pour in the beef broth, add the pearl barley, undrained diced tomatoes, bay leaf, dried thyme, and dried rosemary. Stir everything together to combine the flavors evenly.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 1 to 1.5 hours, until both the beef and barley are tender and flavors meld.
- Season and finish: Remove the bay leaf from the soup. Taste and season with salt and freshly ground black pepper as desired.
- Add fresh parsley: Stir in the chopped fresh parsley right before serving to add a burst of freshness and color to the soup. Serve hot.
Notes
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
- Pearl barley can be rinsed before use to remove excess starch, preventing the soup from becoming too thick.
- Adjust the broth quantity if you prefer a thicker or thinner soup consistency.
- Leftovers store well in the refrigerator for up to 3 days and often taste better the next day.
- This soup can be frozen for up to 3 months; thaw overnight in the fridge before reheating.