Beef Barley Soup
This hearty beef barley soup is filled with tender chunks of beef, vegetables, and barley, making it a comforting meal.
Equipment
- Large pot
- Cutting board
Ingredients
For the Soup
- 2 pounds chuck roast, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 9 cups beef broth
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 medium carrots, cut into rounds (about ½ cup)
- 2 ribs celery, diced (about ½ cup)
- 3 teaspoons garlic, minced
- 3 tablespoons tomato paste
- 1 cup pearl barley (200 g)
For Garnish
- parsley, chopped for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add the chuck roast, salt, and pepper. Brown the beef on all sides.
- Add onion, carrots, celery, and garlic to the pot. Cook until the vegetables begin to soften.
- Stir in tomato paste and cook for another minute.
- Add beef broth and bring to a boil. Reduce heat and simmer for 1.5 hours.
- Add pearl barley and continue to simmer for another 30 minutes, or until the barley is tender.
- Serve hot, garnished with chopped parsley.
Notes
This soup can be made in advance and frozen for later use. Reheat before serving.