Beef Barley Soup

Beef Barley Soup is pure comfort! It's loaded with tender chuck roast, veggies, barley and a savory broth. A great way to warm up on a cool day.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2

Servings

Calories 411kcal

Ingredients

3 pounds chuck roast trimmed of excess fat and cut into 1 inch cubes
salt and pepper
1/4 cup all purpose flour
3 tablespoons butter
1 tablespoon olive oil
3 carrots diced
3 celery ribs diced
1 yellow onion diced
6 cloves garlic minced
1 tablespoon thyme leaves
8 cups low-sodium beef broth
1 tablespoon Worchestershire sauce
1/2 cup pearl barley
parsley optional garnish

Instructions

Season the roast pieces liberally with salt and pepper. Place into a dish with a cover or a resealable plastic bag and toss with flour. Make sure each piece is coated.
Melt butter in olive oil in a large pot over medium heat. Cook the beef pieces, in batches if necessary, until browned. Set aside.
In the same large pot, add carrots, celery, onion and garlic. Cook until vegetables start to soften. About 5 minutes. Return beef to the pot.
Add in beef broth, thyme and worcestershire sauce. Allow to cook for 1 hour. Skim off any foam that rises to the top.
Add in barley and cook for an additional 90 minutes or until the barley and beef are tender. Season to taste with salt and pepper. Garnish with parsley if desired.

Notes

To get the best sear on the beef it is probably better to cook the beef in batches until browned. Depending on how much fat the beef releases as it cooks, you may have to add an additional teaspoon or so of oil as you cook.

Skimming the foam and fat from the top is optional but I find that it makes the overall soup less greasy.

When storing the barley tends to absorb some of the liquid as it cools making the leftovers pretty thick. I was able to add a little water to the dish when I was reheating it so that it had more of a soup consistency.

Nutrition information for estimation purposes only.

Nutrition