This soup is thick, savory, and loaded with tender beef and nutritious barley. It’s even better the next day!
Ingredients
- Beef: 1 lb (500g) beef chuck roast or stew meat, cut into small 1/2-inch cubes.
- Grains: 3/4 cup pearled barley (rinsed).
- Vegetables: 2 large carrots (sliced), 2 stalks celery (chopped), 1 large onion (diced), and 3 cloves garlic (minced).
- Liquid: 6 cups beef bone broth (or low-sodium beef stock).
- Pantry/Herbs: 2 tbsp olive oil, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, salt, and black pepper to taste.
- Finish: Fresh parsley for garnish.
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown the beef in batches until deeply caramelized on all sides. Remove beef and set aside.
- Sauté the Aromatics: In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
- Deglaze and Simmer: Pour in a splash of the broth to scrape up the brown bits (fond) from the bottom of the pot. Add the remaining broth, the browned beef, thyme, rosemary, and bay leaves.
- Add Barley: Stir in the pearled barley. Bring the soup to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 45 to 60 minutes, or until the beef is melt-in-your-mouth tender and the barley is soft.
- Final Touch: Remove the bay leaves. Taste and adjust salt or pepper if needed. If the soup is too thick (barley absorbs a lot of liquid), add a splash more broth or water.
- Serve: Ladle into big bowls and garnish with fresh parsley. Serve with crusty bread.
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”Is there anything better than a warm bowl of Beef Barley Soup on a chilly day? 🍲 Thick,
