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Classic Beef Barley Soup
Traditional dish · American
A hearty and traditional beef barley soup, simmered with tender chunks of beef, wholesome barley, and a medley of root vegetables in a rich, savory broth.
Ingredients
- Beef chuck roast1.5 lbs
- Pearl barley0.75 cup
- Beef broth8 cups
- Carrots3 medium
- Celery stalks3
- Yellow onion1 large
- Garlic3 cloves
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Bay leaf1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh parsleyfor garnish
Steps
- 1
Cut beef chuck roast into 1-inch cubes. Season generously with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides until browned. Remove beef and set aside.
- 3
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 4
Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
- 5
Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaf, and pearl barley. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until beef is tender and barley is cooked through. Skim off any fat from the surface as needed.
- 7
Remove bay leaf. Season with salt and pepper to taste. Add water if a thinner consistency is desired.
- 8
Ladle soup into bowls and garnish with fresh parsley before serving.
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