Ingredients
Units
Scale
Ingredients:
- For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 1 cup pearl barley
- 6 cups beef broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
Instructions:
-
Sear the Beef:
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Season the beef cubes with salt and pepper.
- Add the beef to the pot in batches, searing until browned on all sides. Remove and set aside.
-
Sauté the Vegetables:
- In the same pot, add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add sliced carrots, chopped celery, and mushrooms; cook for another 5 minutes until they begin to soften.
-
Simmer the Soup:
- Return the seared beef to the pot.
- Pour in beef broth and water, scraping the bottom of the pot to deglaze any browned bits.
- Stir in pearl barley, bay leaves, and dried thyme.
- Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef and barley are tender.
-
Season and Serve:
- Remove bay leaves from the soup.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls and serve hot, optionally garnished with fresh parsley.
Notes
This hearty soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop, adding a splash of broth or water if needed to reach the desired consistency.
For more variations and inspiration, you might explore recipes like the Beef Barley Soup by Sip and Feast.
Enjoy this comforting bowl of goodness on a chilly day!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soups and Stews
- Cuisine: American, Homestyle