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Beef and Barley Soup - AI-generated editorial food image for Dishvera

Beef and Barley Soup

Tender beef, pearl barley, and vegetables create a substantial cold-weather soup.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 426
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb 680 g beef chuck, cut into 1-inch pieces
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp 15 ml neutral oil
  • 1 medium onion about 150 g, diced
  • 2 carrots about 150 g, diced
  • 2 celery ribs about 100 g, diced
  • 3 garlic cloves minced
  • 6 cups 1.44 L low-sodium beef broth
  • 3/4 cup 150 g pearl barley, rinsed
  • 1 tbsp 15 ml tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf

Method
 

  1. Season the beef with salt and pepper. Heat oil in a Dutch oven and brown the beef in two batches, then transfer it to a clean plate.
  2. Cook onion, carrots, and celery for 6 minutes. Add garlic and tomato paste and cook for 1 minute.
  3. Return beef and juices to the pot. Add broth, barley, thyme, and bay leaf. Bring to a boil.
  4. Cover partially and simmer for 55 to 65 minutes, until the beef and barley are tender. Remove the bay leaf and adjust seasoning.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.