Description
A thick, savory rustic soup with tender beef chunks and chewy pearl barley. Perfectly seasoned with thyme and root vegetables for a comforting winter meal.
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 1 cup pearl barley, rinsed
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Brown the beef chunks in batches until seared, then remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
- Return the browned beef to the pot and add beef broth and the bay leaf.
- Stir in the rinsed pearl barley and bring to a light boil.
- Reduce heat to low, cover, and simmer for 90 minutes or until beef is tender and barley is cooked through.
- Remove bay leaf and season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American