Description
A rich and filling soup featuring tender beef chuck, hearty pearled barley, and a medley of root vegetables in a savory broth.
Ingredients
Scale
- 1.5 lbs beef chuck, cubed
- 1 cup pearled barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 8 cups beef broth
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides until caramelized. Remove beef and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Pour in a small amount of broth and scrape the bottom of the pot to release the brown bits.
- Return the beef to the pot. Add the beef broth and dried thyme. Bring to a boil, then reduce heat to low.
- Cover and simmer for 60-90 minutes until the beef is tender.
- Stir in the pearled barley. Simmer for another 30-40 minutes until the barley is tender.
- Stir in minced garlic and season with salt and pepper. Simmer for 5 more minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American