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Beef Barley Soup Recipe
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4
Reviews
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By:
Wilson Washington
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Beef Barley Soup Recipe uses chuck roast, canola oil, carrots, celery, onion, tomato paste, garlic, beef broth, soy sauce, Worcestershire sauce, rosemary, thyme, black pepper, pearl barley, and parsley in making this beef barley soup recipe.
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INGREDIENTS
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2 lbs. chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
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3 Tbsp canola oil
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1 1/2 cups chopped carrots (about 3)1 1/2 Tbsp minced garlic (4 cloves)
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1 cup chopped celery (about 2 ribs)
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2 cups chopped yellow onion (1 large)
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3 Tbsp tomato paste
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1 1/2 Tbsp minced garlic (4 cloves)
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2 (32 oz) cartons low-sodium beef broth
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1 Tbsp low-sodium soy sauce
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2 tsp Worcestershire sauce
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2 tsp minced fresh rosemary, or 1/2 tsp dried
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2 tsp minced fresh thyme, or 1/2 tsp dried
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Salt and freshly ground black pepper
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1 cup pearl barley
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3 Tbsp minced fresh parsley
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DIRECTIONS
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1:
Heat 1 Tbsp oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef to the pot, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer. Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
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2:
Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes. Add tomato paste and garlic and saute 1 minute longer.
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3:
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot. Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45-60 minutes.
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4:
Add barley, cover and simmer until cooked through and beef is tender, about 45-60 minutes longer. Stir in parsley. Serve warm. Enjoy!
** NOTE: the dried herbs can be strong; I suggest starting with a wee bit LESS and adding in more if desired. Remember, you can always add in put you can't take it out.
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