Description
Hearty Beef Barley Soup is a comforting and nutritious dish featuring tender chuck roast, fresh vegetables, and pearl barley simmered slowly in a savory broth infused with herbs and umami-rich sauces. Perfect for a wholesome meal that warms from the inside out.
Ingredients
Scale
Meat
- 2 pounds chuck roast, cut into chunks
Vegetables
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped yellow onion
- 2 cloves minced garlic
Liquids & Sauces
- 1 tablespoon olive oil (plus 1 more tablespoon for sautéing)
- 6 cups low-sodium chicken or beef broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
Grains & Herbs
- 3/4 cup pearl barley
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons minced fresh parsley
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the chuck roast pieces dry and season with salt and pepper. Sear the beef in batches until all sides are nicely browned, about 4-5 minutes per batch. Remove and set aside.
- Sauté Vegetables and Aromatics: Add another tablespoon of olive oil to the pot. Sauté the chopped carrots, celery, and yellow onion for about 3 minutes until they begin to soften. Stir in tomato paste and minced garlic, cooking for 1 more minute to develop flavors.
- Add Broth and Seasonings: Pour in the low-sodium chicken or beef broth, then add soy sauce, Worcestershire sauce, minced rosemary and thyme, salt, and freshly ground black pepper. Return the browned beef along with any accumulated juices back into the pot.
- Simmer the Beef: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 45 to 60 minutes until the beef starts becoming tender.
- Add Barley and Continue Cooking: Stir in the pearl barley, cover, and continue to simmer gently for an additional 45 to 60 minutes until the barley is tender and the beef is fork-tender.
- Finish and Serve: Stir in the fresh minced parsley just before serving to add a fresh herbal note and garnish the soup.
Notes
- For a thicker soup, you can reduce the broth slightly by simmering uncovered for 15-20 minutes before adding the parsley.
- Pearl barley can be substituted with hulled barley for a chewier texture, though cooking time may increase.
- Use low-sodium broth and soy sauce to control saltiness, especially if adding additional salt.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
