Beef Barley Soup (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds chuck roast, cut into 1-inch cubes
→ Vegetables
02 -
1 large yellow onion, diced (about 11⁄2 cups)
03 -
3 medium carrots, cut into rounds (about 1⁄2 cup)
04 -
2 ribs celery, diced (about 1⁄2 cup)
05 -
3 teaspoons minced garlic
→ Pantry & Grains
06 -
1 cup pearl barley
07 -
3 tablespoons tomato paste
08 -
9 cups (72 ounces) beef broth
09 -
2 tablespoons vegetable oil
→ Seasonings & Garnish
10 -
1⁄2 teaspoon kosher salt
11 -
1⁄2 teaspoon ground black pepper
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium bowl, combine the cubed chuck roast with kosher salt and ground black pepper, tossing to coat evenly.
02 -
Heat vegetable oil in a large Dutch oven over medium heat. Once hot, add the seasoned beef and brown on all sides for about 7-8 minutes.
03 -
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add diced onions, carrot rounds, celery, minced garlic, and tomato paste. Stir to combine everything well.
04 -
Bring the mixture to a boil, then reduce heat to low, cover the pot, and let simmer for about 1 hour or until the beef becomes tender.
05 -
Add the pearl barley to the pot, cover, and continue cooking for an additional 30 minutes, or until the barley is tender.
06 -
Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 4 days
02 -
The soup will thicken as it stands due to the barley absorbing liquid