This hearty Beef and Barley Soup is a comforting classic, featuring tender chunks of beef chuck and nutritious barley simmered in a rich, savory broth with aromatic vegetables.
Beef and Barley Soup
Ingredients:
| Ingredient | Quantity |
| Beef chuck roast, cut into 1-inch cubes | 2 pounds |
| Olive oil | 1 tablespoon |
| Onion, chopped | 1 large |
| Carrots, chopped | 2 large |
| Celery, chopped | 2 stalks |
| Garlic cloves, minced | 2 |
| Beef broth | 6 cups |
| Water | 2 cups |
| Barley | 1 cup |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt and pepper | To taste |
| Worcestershire sauce | 1 tablespoon |
How To Make Beef and Barley Soup:
- Step 1: Brown the Beef:Â In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the 2 pounds of beef cubes and brown them on all sides. Remove the beef and set it aside.
- Step 2: Sauté Vegetables: Add the chopped onion, carrots, celery, and 2 minced garlic cloves to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
- Step 3: Add Broth and Barley:Â Return the beef to the pot. Pour in the 6 cups beef broth, 2 cups water, 1 cup barley, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt, and pepper. Bring the mixture to a boil.
- Step 4: Simmer:Â Reduce the heat to low and simmer for 1-1.5 hours, or until the beef is fork-tender and the barley is cooked.
- Step 5: Add Worcestershire Sauce:Â Stir in the 1 tablespoon Worcestershire sauce. Let simmer for a few more minutes to allow the flavors to meld.
- Step 6: Serve:Â Taste and adjust seasoning if needed. Serve hot and enjoy!