In the cool winter months, there is nothing better than curling up with a warm bowl of soup. This is The Ultimate Beef & Barley Soup, and it's full of a rich beef broth, tender chunks of seared chuck roast, vegetables, and barley, for a soup that is truly comfort food in a bowl. Serve it with a side of crusty sourdough bread, and you've got a classic, family-friendly recipe to keep in your weeknight dinner rotation!
Equipment
- Dutch Oven a large dutch oven is perfect for making this soup!
Ingredients
For the Soup:
- 1 2-3 Pound Chuck Roast cut into 1-inch pieces with the fat trimmed
- 2 Tablespoons Olive Oil
- 2 Large Carrots sliced into rounds
- 3 Stalks Celery thinly sliced
- 1 Medium Onion diced
- 4 Cloves Garlic mashed
- 3 Tablespoons Tomato Paste
- ¼ Cup Low Sodium Soy Sauce
- 2 Teaspoons Dried Thyme
- 1 Bay Leaf
- 1 Teaspoon Ground Black Pepper
- 8 Cups Beef Broth
- 1 Cup Barley medium
For Garnishing:
- Fresh Parsley chopped
Instructions
- To make this soup, start by heating a large pot or dutch oven, on the stove, over medium heat, and add in the olive oil.
- Prepare the chuck roast by cutting it into 1-inch pieces and trimming the fat. You can also ask your butcher to do this for you, to help you save a step.
- Once the oil is hot, add the chuck roast to the pot and cook it until it's just browned on all sides. Then, remove the chuck roast pieces from the pot and transfer them to a plate.
- Next, dice the carrots, celery, and onion, and add them to the pot. Sauté them in the olive oil and chuck roast juices for about 4 minutes.
- Then, add in the garlic, tomato paste, soy sauce, thyme, the bay leaf, and the ground black pepper to the pot. Toss to coat the veggies in the seasonings and sauté them together for one more minute.
- Then, add the chuck roast pieces back into the pot alongside any of the juices that collected on the plate.
- Add in the beef broth and bring the mixture to a gentle boil.
- Then, place the lid on the pot, cover, and allow the soup to cook for another 50 minutes.
- Once the 50 minutes are up, remove the bay leaf and add the barley into the soup.
- Then, cook the soup for another 25-30 minutes, uncovered, until both the beef and barley are tender.
- Once the soup has finished cooking, taste and adjust the seasonings as needed.
- Finally, ladle the soup evenly into bowls. Garnish with fresh chopped parsley, if desired, then serve and enjoy!
Calories: 157kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 1255mg | Potassium: 451mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3183IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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