Name: Beef Barley Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1.5 lbs Beef Chuck Roast, cubed into 1/2 inch pieces; 2 tbsp Olive Oil; 1 medium Yellow Onion, diced; 3 medium Carrots, sliced into rounds; 2 large Celery Stalks, diced; 3 cloves Garlic, minced; 0.75 cup Pearl Barley; 8 cups Beef Broth, low sodium; 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 2 pieces Bay Leaves; 1 tbsp Worcestershire Sauce

"This soul-warming beef barley soup features tender chunks of chuck roast simmered to perfection with nutty pearl barley and vibrant garden vegetables. It is a thick, protein-packed meal that offers the ultimate comfort in a single bowl."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Beef Chuck Roast, cubed into 1/2 inch pieces
2 tbsp 30 ml	Olive Oil
1 medium 150 g	Yellow Onion, diced
3 medium 180 g	Carrots, sliced into rounds
2 large 100 g	Celery Stalks, diced
3 cloves 9 g	Garlic, minced
0.75 cup 150 g	Pearl Barley
8 cups 1.9 l	Beef Broth, low sodium
1 tbsp 15 g	Tomato Paste
1 tsp 1 g	Dried Thyme
2 pieces 2 pieces	Bay Leaves
1 tbsp 15 ml	Worcestershire Sauce

2 Instructions

Step 1. Pat the beef dry and season generously with salt and pepper.

Step 2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

Step 3. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Step 5. Pour in a splash of beef broth to deglaze the pot, scraping up all the brown bits from the bottom.

Step 6. Add the remaining beef broth, seared beef, pearl barley, thyme, bay leaves, and Worcestershire sauce.

Step 7. Bring to a boil, then reduce heat to low. Cover and simmer for 50-60 minutes, or until the beef and barley are both tender.

Step 8. Remove bay leaves, adjust seasoning with salt and pepper to taste, and serve hot.

·
For the best flavor, use a chuck roast rather than 'stew meat' as it has better marbling and becomes more tender.
·
Don't skip searing the beef; the Maillard reaction creates the deep, savory base of the soup.
·
If the soup becomes too thick the next day, simply add a splash of water or broth when reheating as the barley continues to absorb liquid.
·
Rinse your pearl barley under cold water before adding it to the pot to remove excess surface starch.

? Frequently Asked Questions

Can I use quick-cooking barley?

Yes, but you must reduce the cooking time significantly. Add it in the last 10-12 minutes of simmering to prevent it from becoming mushy.

Can I freeze beef barley soup?

Yes, it freezes well for up to 3 months. Note that the barley will absorb more liquid during freezing and thawing, so you may need to add broth when reheating.

What is the best cut of meat for this soup?

Boneless beef chuck roast is the gold standard because it breaks down beautifully during the simmering process.

Can I make this in a slow cooker?

Absolutely. Sear the beef and sauté the veggies first, then place everything in the slow cooker for 7-8 hours on Low or 4-5 hours on High.

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