Ingredients
Meat
- 1½ lb beef chuck, cubed
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
Grains
- ¾ cup pearl barley
Liquids & Seasonings
- 1 tbsp olive oil
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef chuck and brown on all sides to develop flavor and seal in juices.
- Sauté the vegetables: Add diced onion, sliced carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add barley and liquids: Stir in the pearl barley, then pour in beef broth. Add dried thyme, bay leaf, salt, and pepper. Stir everything together to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 60 to 75 minutes, or until the beef is tender and the barley is cooked through.
- Finish and serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Serve the soup hot, perfect for a comforting meal on cold days.
Notes
- The soup thickens as it rests; you can thin it with additional beef broth or water if desired.
- This soup freezes well—portion it into airtight containers and thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
