Description
A nourishing and filling soup featuring tender cubes of beef simmered with pearl barley and vegetables in a flavorful broth. Perfect for warming up on a chilly day or as a satisfying meal any time.
Ingredients
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1 ½ pounds boneless chuck roast, cut into small cubes
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3 tablespoons olive oil
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4 medium carrots, peeled and diced
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1 large onion, peeled and diced
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3 medium garlic cloves, minced
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1 cup pearl barley (or hulled barley)
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2 tablespoons tomato paste
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8 cups beef or chicken broth
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1 teaspoon dried thyme
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1 teaspoon sea salt, or to taste
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⅓ teaspoon black pepper, or to taste
Instructions
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Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
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In the same pot, add diced carrots, onion, and garlic. Sauté until softened, about 5 minutes.
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Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
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Return beef to the pot and add broth, pearl barley, thyme, salt, and pepper. Stir well.
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Bring to a boil, then reduce heat to low and simmer covered for 1 ½ to 2 hours, until beef is tender and barley is cooked through.
- Adjust seasoning with salt and pepper as needed before serving.
Notes
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For a thicker soup, simmer uncovered during the last 30 minutes.
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Hulled barley will take longer to cook but has more nutrients; pearl barley cooks faster and is commonly used in soups.
- Leftovers reheat well and can be stored refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American