Description
This rich, cozy Hearty Beef & Barley Soup might just be the most satisfying thing you’ll make all winter – one spoonful and you’ll understand why it’s a family heirloom recipe!
Ingredients
Scale
- 1½ pounds chuck roast, cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 garlic cloves, minced
- 8 cups beef broth (low sodium preferred)
- 2 tablespoons tomato paste
- ¾ cup pearl barley, rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat beef cubes dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Working in batches, sear beef for 2-3 minutes per side until browned. Transfer to a plate.
- Add remaining oil to pot. Add onions, carrots, and celery, cooking for 5-6 minutes until softened. Add garlic and cook 30 seconds more. Stir in tomato paste and cook for 1 minute.
- Pour in ½ cup beef broth, scraping up browned bits from bottom of pot. Return beef to pot with any juices. Add remaining broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce to a simmer.
- Stir in rinsed pearl barley. Partially cover and simmer for 45-50 minutes, stirring occasionally, until beef and barley are tender.
- Remove bay leaves and adjust seasoning with salt and pepper. If soup is too thick, add more broth or water to reach desired consistency. Serve hot, garnished with fresh parsley.