Beef and Barley Soup
Warm up with this hearty Beef Barley Soup, filled with tender beef, vegetables, and chewy barley—a perfect meal for chilly days!
Ingredients
- 2 pounds chuck roastn cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 9 cups (72 ounces) beef broth
- 2 small yellow onions, diced (about 1 ½ cups)
- 4 medium carrots, cut into rounds (about ½ cup)
- 2 ribs celery, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 3 tablespoons tomato paste
- 1 cup pearl barley
- Chopped parsley, for garnish
Instructions
- Season the chuck roast evenly with salt, and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the vegetable oil. Once hot, add the seasoned beef and brown it on all sides, about 7-8 minutes.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the diced onions, carrots, celery, minced garlic, and tomato paste. Stir well to combine all ingredients.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beef is tender.
- After 1 hour, add the pearl barley to the pot. Cover and continue to cook for another 30 minutes, or until the barley is tender.
- Remove from heat, garnish with chopped parsley, and serve warm.