Hearty Beef and Barley Soup
A warm, inviting dish that combines beef, barley, and vegetables into a rich and nourishing soup.
Ingredients
Main Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes Provides a hearty base.
- 1 cup pearl barley Adds a delightful chewiness.
- 2 medium carrots, chopped Adds sweetness and color.
- 2 stalks celery, chopped Enhances flavor and texture.
- 1 medium onion, diced Provides aromatic depth.
- 3 cloves garlic, minced Adds robust flavor.
- 6 cups low-sodium beef broth Base for the soup.
- 1 tsp dried thyme Adds herbal flavor.
- to taste Salt and pepper For seasoning.
- 2 tsp olive oil For sautéing.
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat.
- Add the beef chuck roast and brown on all sides for about 5-7 minutes.
- Add the diced onion, chopped carrots, chopped celery, and minced garlic. Sauté for about 5 minutes until softened.
Cooking
- Pour in the beef broth, thyme, and bay leaf. Bring to a gentle boil.
- Once boiling, stir in the pearl barley, reduce heat to low, cover partially, and simmer for about 45 minutes or until barley is tender.
Final Steps
- Remove the bay leaf, and season the soup with salt and pepper to taste.
- Ladle soup into bowls and serve hot.
Notes
Consider marinating the beef for extra flavor. For a thicker soup, blend a portion and stir back in. You can add seasonal vegetables for variety.