Beef Barley Soup
Beef Barley Soup is a wholesome dish with a rich beef flavor, a variety of vegetables, and chewy pearl barley. It’s a perfectly hearty and delicious choice for a nourishing and filling meal, especially in the colder months. And we get really cold weather around here in Northeast Ohio, for sure!
Equipment
Ingredients
- 2 pounds chuck roast cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 9 cups 72 ounces beef broth
- 1 large yellow onion diced (about 1 ½ cups)
- 3 medium carrots cut into rounds (about ½ cup)
- 2 ribs celery diced (about ½ cup)
- 3 teaspoons garlic minced
- 3 tablespoons tomato paste
- 1 cup 200 g pearl barley
- parsley chopped for garnish
Instructions
- To a medium bowl, add chuck roast, salt, and pepper. Stir to combine. Set aside.
- To a large Dutch oven or heavy-bottomed pot over medium heat, add oil. Once hot, add the beef to the pot and brown it on all sides, about 7-8 minutes.
- Add the beef broth, scraping up all the browned bits from the bottom of the pot. Add onions, carrots, celery, garlic, and tomato paste. Stir to combine. Bring the mixture to a boil.
- Once boiling, reduce heat to low and cover. Let the soup simmer for about an hour, or until the beef is tender. Then, add the barley, cover, and cook for another 30 minutes, or until the barley is tender.
- Garnish with parsley. Serve warm.
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