Description
This Hearty Beef Barley Soup is a comforting and nourishing meal featuring tender chuck roast, wholesome pearl barley, and a medley of aromatic vegetables and herbs. Slow-simmered to perfection, this soup delivers rich flavors and a satisfying texture, perfect for chilly days or anytime you crave a warm, robust dish.
Ingredients
Scale
Main Ingredients
- 2 pounds chuck roast, cut into chunks
- 2 tablespoons olive oil, divided
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 tablespoons tomato paste
- 3 cloves minced garlic
- 8 cups low-sodium chicken or beef broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 3/4 cup pearl barley
- 2 tablespoons minced fresh parsley
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the chuck roast pieces dry, season them with salt and pepper, and sear in batches until browned on all sides. Remove the beef and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the pot. Sauté chopped carrots, celery, and yellow onion for about 3 minutes until slightly softened. Stir in the tomato paste and minced garlic, cooking for an additional 1 minute to deepen the flavors.
- Add Broth and Seasonings: Pour in the low-sodium broth, soy sauce, Worcestershire sauce, and add the minced rosemary and thyme. Season with salt and freshly ground black pepper. Return the browned beef and any accumulated juices to the pot.
- Simmer the Soup: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 45 to 60 minutes until the beef starts to become tender.
- Add Barley and Continue Cooking: Stir in the pearl barley, cover again, and allow the soup to simmer for another 45 to 60 minutes until the barley is tender and the beef is fork-tender.
- Finish and Serve: Stir in the fresh minced parsley just before serving to add a burst of color and freshness.
Notes
- Make sure to pat the beef dry before searing to get a nice brown crust, which enhances the soup’s flavor.
- Adjust seasoning at the end based on your taste preference; the soy sauce and Worcestershire add umami, so salt may not be necessary.
- You can substitute pearl barley with hulled barley for a chewier texture but adjust cooking time accordingly.
- For a more intense beef flavor, consider using beef broth exclusively rather than chicken broth.
- This soup thickens as it cools; add a splash of broth or water when reheating if it becomes too thick.
