Description
This hearty Beef & Barley Soup is loaded with tender chunks of chuck roast, savory vegetables, and chewy pearl barley simmered in a rich beef broth. It’s a satisfying, comforting classic perfect for cold days or make-ahead meals.
Ingredients
- 1 (3-pound) chuck roast, fat trimmed and cut into 1-inch pieces
- 1 tablespoon kosher salt, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons beef bouillon or Better Than Bouillon
- 2 teaspoons fresh thyme leaves
- 8 cups beef stock
- 1 tablespoon low-sodium soy sauce
- 1 cup pearl barley
- Freshly cracked black pepper, to taste
- Finely chopped fresh flat-leaf parsley, for garnish (optional)
Instructions
1. Season the beef with kosher salt. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until it just begins to smoke.
2. Working in batches, sear the beef until browned, about 2–3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tablespoon oil, onion, carrots, and celery. Cook for about 5 minutes, stirring constantly, until softened.
4. If needed, add a splash of water to deglaze and scrape up browned bits from the pot.
5. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and bouillon to combine.
6. Return the beef and any juices to the pot. Add thyme, beef stock, and soy sauce.
7. Bring to a boil, then cover and reduce heat to low. Simmer for 60 minutes.
8. Stir in pearl barley and continue to simmer uncovered for about 30 minutes, until beef and barley are tender.
9. Taste and adjust seasoning with more salt if needed.
10. Ladle soup into bowls and garnish with cracked black pepper and chopped parsley if desired.
Notes
For quicker prep, substitute with quick-cooking barley and adjust the simmer time accordingly: cook beef for 80 minutes, then simmer barley for 10 minutes.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Perfect served with crusty bread or a light side salad.
To deepen flavor even more, sear the meat in small batches to achieve a good crust.