Description
Hearty Beef Barley Soup is a comforting, flavorful dish featuring tender seared chuck roast simmered with fresh vegetables, herbs, and pearl barley in a savory broth. This nourishing soup is perfect for chilly days, delivering rich textures and a satisfying blend of taste and nutrition in every bowl.
Ingredients
Scale
Beef and Broth
- 2 pounds chuck roast, cut into chunks
- 8 cups low-sodium chicken or beef broth
- 1 tablespoon olive oil (for searing)
- 1 tablespoon olive oil (for sautéing)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Vegetables and Flavorings
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 tablespoons tomato paste
- 3 cloves minced garlic
Herbs
- 1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried)
- 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
- 2 tablespoons minced fresh parsley
Grains
- 3/4 cup pearl barley
Instructions
- Prepare and Sear Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the chuck roast pieces dry, season them generously with salt and freshly ground black pepper, then sear the beef in batches, browning all sides. Remove and set aside once browned.
- Sauté Vegetables and Aromatics: Add the remaining tablespoon of olive oil to the pot. Add chopped carrots, celery, and yellow onion, sautéing for about 3 minutes until they soften slightly. Stir in tomato paste and minced garlic, cooking for an additional minute to build flavor.
- Add Liquids and Seasonings: Pour in the low-sodium broth along with the soy sauce and Worcestershire sauce. Add the minced rosemary and thyme, then return the seared beef and any accumulated juices back to the pot. Stir to combine and bring the mixture to a simmer.
- Simmer Beef: Reduce heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the beef starts to become tender and flavorful.
- Add Barley and Continue Cooking: Stir in the pearl barley, cover the pot again, and continue simmering for another 45 to 60 minutes until the barley is tender and the beef is fork-tender, creating a thick, hearty consistency.
- Finish and Serve: Just before serving, stir in the freshly minced parsley for a burst of fresh flavor. Adjust seasoning if necessary and serve hot.
Notes
- For added depth, deglaze the pot with a splash of red wine after sautéing the vegetables before adding broth.
- Pearl barley absorbs a lot of liquid; add extra broth or water if soup thickens too much during cooking.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Substitute fresh herbs with dried if fresh are unavailable; use half the amount for dried herbs.
- For a richer flavor, you can brown the beef longer but avoid burning.
