Hearty Beef Barley Soup
Tender beef, vegetables, and pearl barley simmer together in a flavorful broth to create this classic Beef Barley Soup. Make it on the stove top or let it cook all day in the slow cooker.
Servings 8 servings
Calories 300kcal
Ingredients
- 1.5 lbs chuck roast cut into 1-1.5 inch pieces
- 2 TBS olive oil
- 1 medium onion diced
- 3 carrots cut into 1/4-1/2 inch rounds
- 2-3 stalks of celery cut into 1/4 inch pieces
- 3-4 cloves garlic finely chopped or pressed
- 8 oz musrooms sliced (optional)
- 8 -9 cups beef stock
- 2 TBS tomato paste
- 1 TBS Worchestershire Sauce
- 1 cup pearl barley rinsed
- 2 tsp fresh thyme finely chopped
- 1 TBS fresh rosemary finely chopped
- 1 large bay leaf
- salt and pepper to season meat, and adjust for flavor
- 1 tsp unflavored geletin mixed into 1 TBS water and left to gel 10 minutes
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it on all sides in batches. Do not overcrowd the Dutch oven. Remove and set aside.
- Add the onion, carrots, celery, and mushrooms (if using) to the same pot. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Return the browned beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and the rinsed pearl barley.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through.
- Remove the bay leaf. Taste and add more salt and pepper if needed. Garnish with fresh parsley and serve hot. Salt and black pepper to taste
- Optional: Add 1 tsp unflavored gelatin to 1 TBS water and let it sit 5-10 minutes to bloom. Stir the gelatin in the soup and simmer for 10 minutes.