Classic Beef and Barley Soup

Ingredients

• 1 ½ lb beef chuck roast(paid link)
• ¾ cup barley(paid link)
• 3 medium carrots(paid link)
• 3 stalk celery stalks(paid link)
• 1 medium yellow onion(paid link)
• 4 clove garlic(paid link)
• 8 cup beef broth(paid link)
• 14 ½ oz diced tomatoes(paid link)
• 2 tbsp olive oil(paid link)
• 1 bay leaf(paid link)
• 1 tsp dried thyme(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 cup water(paid link)

Instructions

1. 1

   Cut the beef chuck roast into 1-inch cubes. Season generously with salt and pepper.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.

3. 3

   Chop the carrots, celery, and onion. Mince the garlic.

4. 4

   Add the chopped carrots, celery, and onion to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.

5. 5

   Add the minced garlic and dried thyme, and cook for 1 minute more until fragrant.

6. 6

   Return the seared beef to the pot. Add beef broth, diced tomatoes, barley, bay leaf, and water.

7. 7

   Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.

   1 min

8. 8

   Remove the bay leaf before serving. Adjust salt and pepper to taste.

Perfect With