Description
This hearty Beef Barley Soup features tender slow-cooked chuck roast combined with nutritious vegetables and nutty pearled barley. Perfect for a comforting meal, this American classic is simmered low and slow to develop rich flavors and a satisfying texture.
Ingredients
Meat and Oil
- 2 tablespoons vegetable oil
- 3 lbs chuck roast
Vegetables and Aromatics
- 2 carrots, peeled and chopped
- 2 stalks celery, sliced thin
- 1 medium onion, diced
- 3 cloves garlic, crushed
Herbs and Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
Liquids and Canned Goods
- 6 cups low-sodium beef broth
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 1 (14.5 ounce) can corn, drained
Grains
- ⅔ cup medium pearled barley
Instructions
- Sear the Beef: In a Dutch oven or large stockpot, heat the vegetable oil over medium heat. Add the chuck roast and sear it on all sides until browned. Remove the beef from the pot and set aside on a plate.
- Sauté Vegetables and Aromatics: Add the chopped carrots, sliced celery, and diced onion to the pot and cook for 4-5 minutes until they start to soften. Stir in the crushed garlic, dried parsley, oregano, and thyme and cook for another minute, stirring constantly to release their aromas.
- Add Liquids and Simmer: Pour in the low-sodium beef broth and canned diced fire-roasted tomatoes. Add the bay leaves and return the seared chuck roast back into the pot. Reduce the heat to low and simmer gently for 1½ hours or until the beef is fork-tender.
- Cook Barley and Corn: Stir in the pearled barley and drained corn. Cover the pot with a lid and let it simmer for 30 minutes. Remove the lid and continue simmering for an additional 15 minutes to thicken the soup slightly and fully cook the barley.
- Prepare the Beef and Season: Remove the roast from the pot and trim away any gristle or excess fat. Cut or shred the beef into bite-sized chunks and return it to the soup. Season with salt and freshly ground black pepper to taste. Stir well to combine and heat through before serving.
Notes
- Using chuck roast adds more flavor and tenderness due to its fat content and connective tissue that breaks down during slow cooking.
- Searing the beef in oil enhances the depth of flavor by creating a caramelized crust.
- Peeling the carrots improves the soup’s presentation, especially when serving guests.
- Opt for low-sodium beef broth to control the soup’s saltiness and maintain balanced seasoning.
- For a spicier kick, add freshly cracked black pepper along with Cajun seasoning or cayenne pepper to taste.
- Be careful not to overcook the barley; prolonged simmering will make it mushy and affect the soup’s texture.
