Classic Beef Barley Soup for Cozy Nights
This hearty soup combines tender chunks of beef with nutty barley and a medley of vegetables, creating a rich, savory flavor profile that is both satisfying and nourishing.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Beef
- 2 pounds Beef Chuck Roast Cut into bite-sized cubes.
Barley
- 1 cup Pearl Barley Provides nutty flavor and chewy texture.
Vegetables
- 2 medium Carrots Chopped into small pieces.
- 2 stalks Celery Diced.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
Broth
- 4-6 cups Beef Broth Essential for a rich base.
Herbs and Spices
- 2 leaves Bay Leaves For subtle herbal aroma.
- 1 teaspoon Dried Thyme Adds earthy flavor.
Seasoning
- to taste Salt
- to taste Black Pepper Freshly cracked.
Garnish
- 1/4 cup Fresh Parsley Chopped, for garnish.
Instructions
- Heat a large pot over medium-high heat. Add a drizzle of oil and once hot, add the cubed beef chuck roast. Sear for 5 to 7 minutes until browned on all sides. Remove and set aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Return the seared beef to the pot. Pour in the beef broth, ensuring all ingredients are submerged. Stir in pearl barley, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low.
- Cover and let simmer for 1.5 to 2 hours, stirring occasionally. Adjust seasoning with salt and pepper as needed.
- Once beef is tender and barley is plump, remove from heat. Discard bay leaves and stir in fresh parsley. Let sit for a few minutes before serving.
- Ladle soup into bowls and garnish with additional parsley if desired. Enjoy!
Notes
This soup can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months. Reheat gently on the stove.