Description
A rustic, hearty soup featuring tender beef chuck, chewy pearled barley, and a medley of root vegetables. A comforting meal that thickens naturally for a rich experience.
Ingredients
Scale
- 1.5 lbs beef chuck, cubed
- 1 cup pearled barley
- 8 cups beef broth
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the cubed beef in olive oil over medium-high heat until seared on all sides. Remove beef and set aside.
- In the same pot, sauté onions, carrots, and celery until softened.
- Stir in minced garlic and thyme, cooking for 60 seconds until fragrant.
- Pour in a small amount of broth and scrape the browned bits from the bottom of the pot.
- Return the beef to the pot, add the remaining broth and the bay leaf.
- Bring to a boil, then reduce heat to low and simmer for 45 minutes.
- Stir in the pearled barley and simmer for another 40-50 minutes until the barley is tender.
- Remove the bay leaf and season with salt and pepper. Garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American