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Beef Barley Soup

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Beef Barley Soup is a hearty and flavorful blend of tender beef, sweet carrots, crunchy celery, savory onions, juicy tomatoes, and corn, all simmered in a rich, seasoned beef broth. Perfect for a quick weeknight meal using stew meat or a slow-simmered version with chuck roast, this comforting soup is packed with wholesome ingredients and amazing flavor.

Ingredients

Scale
  • 1 lb beef stew meat (or chuck roast for slow simmer)
  • 2 tablespoons olive oil (for browning the beef)
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup barley (pearled barley is preferred)
  • 4 cups beef broth
  • 2 cups water (or more as needed for desired consistency)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (adjust to taste)
  • 1 bay leaf (optional)
  • Fresh parsley for garnish (optional)

Instructions

Step 1: Brown the Beef

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Add the beef stew meat (or cubed chuck roast) and brown on all sides. If using chuck roast, sear and then shred after cooking for a more tender bite.
  3. Remove the beef and set aside.

Step 2: Sauté Vegetables

  1. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables start to soften.

Step 3: Add Liquids & Seasoning

  1. Add the diced tomatoes (with juices), corn, garlic powder, dried thyme, salt, pepper, and bay leaf (if using) to the pot.
  2. Pour in the beef broth and water, stirring to combine.
  3. Bring the mixture to a boil.

Step 4: Add Barley & Simmer

  1. Stir in the barley.
  2. Reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, until the barley is tender and the soup has thickened.
    • If using chuck roast, you can simmer longer, 2-3 hours, until the meat is tender enough to shred.

Step 5: Final Touches

  1. Once the barley is tender and the beef is cooked through, taste and adjust seasoning if needed.
  2. Remove the bay leaf (if used).
  3. Garnish with fresh parsley if desired before serving.

Notes

  • For a richer flavor, use beef broth instead of water or add more broth for extra richness.
  • If you prefer a thicker soup, cook the barley longer or add an extra ½ cup of barley.
  • You can freeze leftovers in an airtight container for up to 3 months.

Nutrition

Find it online: https://deliceflash.com/beef-barley-soup/