Hearty Beef Barley Soup
A comforting and flavorful beef barley soup packed with tender beef, hearty vegetables, and chewy barley. Perfect for a chilly day!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 ribs celery chopped
- 0.5 cup pearl barley rinsed
- 6 cups beef broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 cup frozen peas (optional)
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Return the browned beef to the pot. Stir in the rinsed barley, beef broth, thyme, and rosemary.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
- Season with salt and pepper to taste. If using, stir in the frozen peas during the last 5 minutes of cooking.
- Ladle the soup into bowls and serve hot.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.