Hearty Beef Barley Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds boneless chuck roast, cut into small cubes
02 -
3 tablespoons olive oil
03 -
4 medium carrots, peeled and diced
04 -
1 large onion, peeled and diced
05 -
3 garlic cloves, minced
06 -
1 cup pearl barley (or hulled barley)
07 -
2 tablespoons tomato paste
08 -
8 cups beef or chicken broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon sea salt, or to taste
11 -
⅓ teaspoon black pepper, or to taste
# Instructions:
01 -
Heat a large Dutch oven over high heat. Add olive oil and beef cubes. Cook, stirring occasionally, for about 10 minutes, until the beef is browned and liquids have evaporated.
02 -
Lower the heat to medium. Stir in the diced onion, carrots, and garlic. Sauté for about 5 minutes, until softened.
03 -
Mix in the tomato paste, dried thyme, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pot.
04 -
Add the pearl barley and broth. Stir everything together. Reduce the heat to medium-low and simmer, uncovered, until the beef is tender, about 1½ hours.
05 -
Add extra broth if needed to adjust the soup thickness. Taste and adjust seasonings if necessary before serving.
# Notes:
01 -
Pearl barley gives a softer texture, while hulled barley is a bit chewier and more nutritious.
02 -
Homemade beef broth adds extra depth of flavor to the soup.