Hearty Beef Barley Soup
A comforting Hearty Beef Barley Soup made with tender chuck roast, pearl barley, carrots, onion, garlic, and rich broth for a filling, flavorful family meal.
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Servings: 6
Ingredients
- 1½ lb boneless chuck roast cut into small cubes
- 3 Tbsp olive oil
- 4 medium carrots peeled and diced
- 1 large onion peeled and diced
- 3 garlic cloves minced
- 1 c pearl barley or hulled barley
- 2 Tbsp tomato paste
- 8 c beef broth or chicken broth
- 1 tsp dried thyme
- 1 tsp sea salt or to taste
- ⅓ tsp black pepper or to taste
Instructions
Brown the Beef
- Heat a large Dutch oven over high heat. Add the olive oil, followed by the cubed beef. Cook for approximately 10 minutes, stirring occasionally, until the liquid has evaporated and the beef is well browned.
Add the Vegetables
- Reduce the heat to medium. Add the diced onion, carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Remaining Ingredients and Simmer
- Stir in the tomato paste, dried thyme, salt, and black pepper, scraping the bottom of the pot to release any browned bits. Add the barley and broth. Reduce the heat to medium-low, cover, and simmer for approximately 1½ hours, or until the beef is very tender and the barley is fully cooked.
Adjust and Serve
- If a thinner consistency is desired, add additional broth as needed. Taste and adjust seasoning before serving.
Notes
To make this Hearty Beef Barley Soup gluten-free, substitute the barley with a gluten-free grain such as rice, sorghum, or quinoa. Confirm that the broth and tomato paste are certified gluten-free, as some brands may contain gluten-based additives.