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Beef Barley Soup

Beef Barley Soup

This hearty Beef Barley Soup features tender chunks of beef, vegetables, and pearl barley in a rich broth.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner, Soup
Cuisine American
Servings 6 people
Calories 400 kcal

Equipment

  • large pot
  • Cutting board

Ingredients
  

For the Soup

  • 2 pounds chuck roast cut into 1-inch cubes
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 9 cups beef broth (72 ounces)
  • 1 large yellow onion diced (about 1 ½ cups)
  • 3 medium carrots cut into rounds (about ½ cup)
  • 2 ribs celery diced (about ½ cup)
  • 3 teaspoons garlic minced
  • 3 tablespoons tomato paste
  • 1 cup pearl barley (200 g)

For Garnish

  • parsley chopped for garnish

Instructions
 

  • In a large pot, heat the vegetable oil over medium-high heat. Add the cubed chuck roast, season with salt and pepper, and brown on all sides.
  • Add the diced onion, carrots, celery, minced garlic, and tomato paste. Stir and cook for a few minutes until the vegetables begin to soften.
  • Pour in the beef broth and bring to a boil. Stir in the pearl barley.
  • Reduce the heat, cover, and simmer for about 2 hours until the beef is tender and the barley is cooked.
  • Serve hot, garnished with chopped parsley.

Notes

This soup can be made in advance and stored in the refrigerator. It also freezes well.
Keyword beef, Beef Barley Soup, soup