Rustic Beef Barley Soup
Rustic Beef Barley Soup
Ingredients
For the Soup
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 potatoes, medium, peeled and diced (e.g., Russet or Yukon Gold)
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Return the browned beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min
- 7
Add the diced potatoes to the soup. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is fork-tender, the barley is cooked through, and the potatoes are soft.
⏱️ 40 min
- 8
Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min
- 9
Ladle the Rustic Beef Barley Soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Beef Barley Soup
Ingredients
For the Soup
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 potatoes, medium, peeled and diced (e.g., Russet or Yukon Gold)
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Return the browned beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min - 7
Add the diced potatoes to the soup. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is fork-tender, the barley is cooked through, and the potatoes are soft.
⏱️ 40 min - 8
Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min - 9
Ladle the Rustic Beef Barley Soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min