Description
A hearty and satisfying beef barley soup perfect for a cozy meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Season beef cubes with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender and barley is cooked.
- Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a thicker soup, you can reduce the simmering time or add a cornstarch slurry.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- This soup freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg