Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb beef chuck, cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3/4 cup pearl barley
- 8 cups beef broth
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large pot over medium-high heat to prepare for browning the beef.
- Brown the beef: Add the cubed beef chuck to the pot and sear on all sides until nicely browned. Remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook while stirring occasionally until the vegetables are softened, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to let it burn.
- Combine ingredients: Return the browned beef to the pot. Add the pearl barley, beef broth, dried thyme, and season with salt and pepper to taste.
- 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 until the beef is tender and the barley is cooked through.
- Serve hot: Ladle the soup into bowls and serve warm. The soup will thicken as it cools and makes excellent leftovers.
Notes
- The soup thickens as it sits, so you can adjust the broth consistency by adding water or stock when reheating if needed.
- This soup is ideal for meal prep and freezes well for convenient future meals.
- For added flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
