Name: Beef and Barley Soup
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 6-8
Ingredients: 2 pounds beef chuck roast, trimmed and cut into 1/2-inch cubes; 2 tablespoons olive oil; 1 large onion, diced (about 1 1/2 cups); 3 medium carrots, peeled and diced (about 1 cup); 2 celery stalks, diced (about 1/2 cup); 3 garlic cloves, minced; 1 cup pearl barley, rinsed; 8 cups beef broth, preferably low-sodium; 2 bay leaves; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Brown the beef

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes with salt and pepper. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
Sauté the vegetables

Add the remaining tablespoon of oil to the pot. Add onions, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute to remove the raw taste.
Combine and simmer

Return the browned beef to the pot. Add barley, beef broth, bay leaves, thyme, and Worcestershire sauce. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is tender, stirring occasionally.
Check barley and seasoning

After 1 hour and 30 minutes, check that the barley is tender. If not, continue simmering until desired tenderness is reached. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
Finish and serve

Ladle the hot soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired. The soup will thicken as it stands; thin with additional broth or water if necessary.

Beef and Barley Soup

Ingredients

Instructions

Nutritional Information