Description
This Beef Barley Soup is rich, hearty, and packed with tender chunks of slow-cooked chuck roast, vegetables, and nutty barley. A satisfying and comforting meal perfect for chilly days.
Ingredients
- 2 tablespoons vegetable oil
- 3 lbs chuck roast
- 2 carrots, peeled and chopped
- 2 stalks celery, sliced thin
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups low-sodium beef broth
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 2 bay leaves
- ⅔ cup medium pearled barley
- 1 (14.5 oz) can corn, drained
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat.
2. Add chuck roast and sear on all sides. Remove beef and set aside.
3. Add carrots, celery, and onion to the pot. Cook for 4-5 minutes until slightly softened.
4. Stir in garlic, dried parsley, oregano, and thyme. Cook for 1 minute, stirring constantly.
5. Add beef broth, diced tomatoes, bay leaves, and the seared beef back to the pot.
6. Reduce heat to a low simmer and cook for 1½ hours, or until beef is fork-tender.
7. Add barley and corn. Cover with a lid and cook for 30 minutes.
8. Remove the lid and continue simmering for another 15 minutes.
9. Remove beef from the pot and trim away any fat or gristle. Cut or shred into bite-size chunks and return to the soup.
10. Season with salt and freshly ground black pepper to taste. Serve hot.
Notes
Chuck roast adds exceptional flavor and tenderness—well worth the time.
Use low-sodium broth to control salt levels and adjust seasoning to taste.
Peel carrots for a more polished appearance if serving guests.
Avoid overcooking the barley to keep the texture pleasantly chewy.
For added flavor, include a pinch of Cajun seasoning or cayenne pepper.