Classic Beef Barley Soup for Cozy Nights
A heartwarming dish that combines tender chunks of beef with chewy barley and a medley of vegetables, creating a symphony of flavors that warms the soul.
Equipment
- Large Pot or Dutch Oven
Ingredients
Beef
- 1 pound Beef Chuck Roast Cut into bite-sized cubes.
Grains
- 1 cup Barley Rinsed under cold water.
Vegetables
- 2 medium Carrots Diced.
- 2 stalks Celery Diced.
- 1 large Onion Diced.
- 3 cloves Garlic Minced.
Broth
- 6 cups Beef Broth High-quality broth recommended.
Herbs and Spices
- 2 Bay Leaves Remove before serving.
- 1 teaspoon Thyme Dried.
- to taste Salt and Pepper Adjust according to preference.
Oil
- 2 tablespoons Olive Oil For sautéing vegetables.
Instructions
- Begin by preparing your ingredients. Dice the beef chuck roast into bite-sized cubes, chop the carrots, celery, and onion, and mince the garlic. Rinse the barley under cold water.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced beef in a single layer and sear for about 3-4 minutes until browned on all sides.
- Remove the beef from the pot and set aside. In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until tender and the onions are translucent.
- Add the minced garlic and sauté for an additional minute.
- Return the browned beef to the pot, pour in the beef broth, and scrape the bottom of the pot to deglaze.
- Stir in the rinsed barley, bay leaves, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low and let simmer.
- Cover and let the soup simmer for about 1.5 to 2 hours, stirring occasionally.
- After cooking, taste the soup and adjust seasoning. Remove bay leaves before serving.
- Serve hot, garnished with fresh herbs or black pepper, and pair with crusty bread or a side salad.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. This soup is also freezer-friendly.