Description
This hearty Beef & Barley Soup is a comforting and nourishing dish perfect for chilly days. Tender chunks of beef chuck roast are browned and simmered with aromatic vegetables, herbs, and pearl barley in a rich beef broth, creating a savory and satisfying meal that warms you from the inside out.
Ingredients
Scale
Beef and Broth
- 2 pounds Beef Chuck Roast, cut into cubes
- 6 cups Beef Broth (homemade or store-bought)
- 1 tablespoon Beef Bouillon
- 2 tablespoons Soy Sauce
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Thyme
- 1 leaf Bay Leaf
Vegetables and Flavorings
- 1 medium Onion, diced
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- Salt, to taste
- Black Pepper, to taste
Grain and Garnish
- 1 cup Pearl Barley, rinsed
- 1/4 cup Fresh Parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef chuck roast cubes and brown them on all sides over 6 to 8 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion, chopped carrots, and celery. Sauté the vegetables for about 5 minutes until they start to soften. Then stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in flavor and mix evenly with the vegetables.
- Combine Ingredients: Return the browned beef cubes to the pot. Add soy sauce, beef bouillon, dried thyme, bay leaf, and pour in the beef broth. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, allowing flavors to meld and beef to tenderize.
- Add Barley and Continue Cooking: After the hour, add the rinsed pearl barley to the pot. Simmer the soup uncovered for another 30 minutes until the barley is tender and the soup has thickened slightly.
- Season and Finish: Season the soup with salt and black pepper to taste. Remove the bay leaf, garnish with freshly chopped parsley, and serve warm, enjoying the cozy comfort in every spoonful.
Notes
- For a richer beef flavor, consider using homemade beef broth.
- Rinsing the pearl barley removes excess starch and prevents the soup from becoming too thick.
- Adjust soy sauce amount or replace with tamari to suit gluten-free or low-sodium diets.
- This soup can be made in advance and reheated; flavors often deepen after resting overnight.
- Feel free to add other vegetables like potatoes or mushrooms for variation.
