Beef Barley Soup

This Beef Barley soup is made with tender, slow-cooked chuck roast, lots of nutritious vegetables, and slightly sweet, nutty barley.

Course Soup

Cuisine American

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Prep Time 15

Total Time 2 45

Servings

Calories 324kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
3 lbs chuck roast
2 carrots peeled and chopped
2 stalks celery sliced thin
1 medium onion diced
3 cloves garlic crushed
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups low-sodium beef broth
1 (14.5 ounce) can diced fire-roasted tomatoes
2 bay leaves
⅔ cup medium pearled barley
1 (14.5 ounce) can corn drained
salt to taste
freshly ground black pepper to taste

Instructions

In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly. Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred the beef into bite-size chunks and return it to the pot. Season with salt and freshly ground black pepper to taste.

Video

Notes

If you have the time, use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a bit of oil.
If you are preparing for company, peel the carrots. They will look much nicer peeled; food should be aesthetically appealing.
Use low-sodium beef broth so the salt does not become the dominant seasoning.
If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.

Nutrition