Description
A hearty and comforting beef barley soup packed with flavor.
Ingredients
Scale
- 2 pounds chuck roast, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 9 cups (72 ounces) beef broth
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 medium carrots, cut into rounds (about ½ cup)
- 2 ribs celery, diced (about ½ cup)
- 3 teaspoons garlic, minced
- 3 tablespoons tomato paste
- 1 cup (200 g) pearl barley
- parsley, chopped for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Season beef with salt and pepper, then brown in the pot.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and tomato paste. Cook for 1 minute.
- Add beef broth and bring to a boil.
- Add pearl barley and reduce heat to a simmer.
- Cover and cook for 1.5 to 2 hours, until beef is tender.
- Garnish with chopped parsley before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Freeze portions for future meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Beef Barley Soup, hearty soup, beef soup, barley soup