Description
A rich and comforting beef barley soup with tender chunks of beef, hearty pearl barley, and aromatic root vegetables in a savory brown broth.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches until seared on all sides, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark red.
- Pour in the beef broth and scrape the bottom of the pot to release the browned bits. Return the beef to the pot.
- Add the rinsed pearl barley, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 60-90 minutes until the beef is tender.
- Remove the bay leaf and stir in the Worcestershire sauce. Season with salt and pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American