Beef Barley Soup

55 mins
Serves 4
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Directions

  1. 1Heat large Dutch oven/large pot to medium-high. Add oil. Once oil is hot, add beef and season with salt and pepper. Sear on all sides, about 5 minutes total. Remove beef from pot and set aside.
  2. 2Heat large Dutch oven/large pot to medium-high. Add oil. Once oil is hot, add beef and season with salt and pepper. Sear on all sides, about 5 minutes total. Remove beef from pot and set aside.
  3. 3Heat large Dutch oven/large pot to medium-high. Add oil. Once oil is hot, add beef and season with salt and pepper. Sear on all sides, about 5 minutes total. Remove beef from pot and set aside.
  4. 4To same pot, add onions, carrots, and celery. Sauté 7 minutes. Add garlic. Sauté 2 minutes. Stir in tomato paste. Cook 2 minutes. Add broth, bouillon, barley, thyme, and cooked beef. Stir. Bring to a boil, then cover and reduce heat to low. Simmer 45 minutes.
  5. 5To same pot, add onions, carrots, and celery. Sauté 7 minutes. Add garlic. Sauté 2 minutes. Stir in tomato paste. Cook 2 minutes. Add broth, bouillon, barley, thyme, and cooked beef. Stir. Bring to a boil, then cover and reduce heat to low. Simmer 45 minutes.
  6. 6To same pot, add onions, carrots, and celery. Sauté 7 minutes. Add garlic. Sauté 2 minutes. Stir in tomato paste. Cook 2 minutes. Add broth, bouillon, barley, thyme, and cooked beef. Stir. Bring to a boil, then cover and reduce heat to low. Simmer 45 minutes.
  7. 7Ladle in bowls. Garnish with parsley (optional). Serve.
  8. 8Ladle in bowls. Garnish with parsley (optional). Serve.
  9. 9Ladle in bowls. Garnish with parsley (optional). Serve.

Ingredients

  • 1 lb chuck roast, cut into 1 1/2” cubes and fat trimmed
  • 1 lb chuck roast, cut into 1 1/2” cubes and fat trimmed
  • 1 lb chuck roast, cut into 1 1/2” cubes and fat trimmed
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 2 carrots, sliced 1/2” thick
  • 2 carrots, sliced 1/2” thick
  • 2 carrots, sliced 1/2” thick
  • 2 celery stalks, sliced 1/2” thick
  • 2 celery stalks, sliced 1/2” thick
  • 2 celery stalks, sliced 1/2” thick
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 tsp beef bouillon
  • 1 tsp beef bouillon
  • 1 tsp beef bouillon
  • 0.5 cup pearl barley
  • 0.5 cup pearl barley
  • 0.5 cup pearl barley
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0 fresh parsley, chopped (optional for garnishing)
  • 0 fresh parsley, chopped (optional for garnishing)
  • 0 fresh parsley, chopped (optional for garnishing)

Equipment

large Dutch oven/large pot