beef and barley soup

42 Pinches 1 Photo
Ofallon, MO
Updated on Nov 14, 2018

Beef and Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew or simmered low and slow with chuck roast.

prep time 15 Min
cook time 2 Hr 30 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds chuck roast
  • 2 - carrots sliced in thin rounds
  • 2 - stalks celery sliced thin
  • 1 - medium onion chopped fine
  • 3 cloves garlic crushed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 6 cups low sodium beef broth
  • 1 can diced tomatoes (14.5 ounce)
  • 1 - bay leaf
  • 2/3 cup medium barley
  • 1 can corn drained (14.5 ounce)

How To Make beef and barley soup

  • Step 1
    In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
  • Step 2
    Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly. Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
  • Step 3
    If using beef stew and quick barley reduce the simmer time on the the beef to 20 minutes and the simmer time on the barley covered to 10 minutes and uncovered 5 minutes.

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes