Beef Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn, and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew meat or simmered low and slow with a chuck roast.
My husband and son are crazy about this Beef and Barley soup! They can not get enough of it!
INGREDIENTS
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots sliced in thin rounds
- 2 stalks celery sliced thin
- 1 medium onion chopped fine
- 3 cloves garlic crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 6 cups low sodium beef broth
- 1 can diced tomatoes (14.5 ounce)
- 1 bay leaf
- 2/3 cup medium Barley
- 1 can corn drained (14.5 ounce)
INSTRUCTIONS
In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly.
Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.
NOTES
- If you have the time use the chuck roast. It has more flavor and will be more tender. Sear the beef in a little oil.
- If you are preparing for company, peel the carrots. They have a much nicer appearance peeled; after all, food should be aesthetically appealing.
- Use low-sodium beef broth, so the salt does not become the dominant seasoning.
- If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
- Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
HOW TO MAKE BEEF BARLEY SOUP RECIPE
Add a little oil in a large stockpot or dutch oven and brown the chuck roast or stew meat. Remove from the heat and add a little more oil. Add the carrots, onions, and celery and cook for about five minutes.
Stir in the garlic, parsley, oregano, and thyme, and cook for just a minute or so, stirring constantly. Finally, add the beef broth, diced tomatoes, bay leaf, and beef back to the pot.
If using chuck roast, simmer for about 1 1/2 hours or until the roast is fork-tender. If using stew meat, simmer for about 20 minutes
Add the corn and the barley. Cook until the barley is tender. Use the medium barley with the chuck roast; it will take about 45 minutes for the barley to swell and be soft.
Use the quick barley with the stew meat, which will take about 15 minutes to cook. Remove the roast from the pot and trim, cutting the tender beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.
Beef Barley Soup
Ingredients
- 2 tablespoons vegetable oil
- 2 –3 lbs chuck roast
- 2 carrots sliced in thin rounds
- 2 stalks celery sliced thin
- 1 medium onion chopped fine
- 3 cloves garlic crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 6 cups low sodium beef broth
- 1 can diced tomatoes 14.5 ounce
- 1 bay leaf
- 2/3 cup medium Barley
- 1 can corn drained 14.5 ounce
Instructions
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
- Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly.
- Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
- Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
- Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.
