Ingredients
Main Ingredients
- 1½ lb beef chuck, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- ¾ cup pearl barley
- 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 it on all sides to develop flavor and color.
- Cook the vegetables: Add diced onion, sliced carrots, and celery stalks to the pot with the beef. Sauté them until they soften, about 5-7 minutes.
- Add barley and seasonings: Stir in pearl barley, beef broth, dried thyme, bay leaf, salt, and black pepper. Mix everything together evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low 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 from the soup. Adjust seasoning if needed and serve the soup hot for a comforting meal.
Notes
- The soup thickens as it rests; you can add more broth or water when reheating if needed.
- Chunks of tender beef and barley provide a rich, hearty texture perfect for colder months.
- This soup freezes well; store in airtight containers for up to 3 months. Thaw and reheat gently.
- Use pearl barley for best texture; steel-cut barley may require longer cooking.
- For a gluten-free variation, substitute barley with quinoa or gluten-free grains.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
