Description
Enjoy this healthy Beef Barley Soup full of tender beef, chewy barley, and vibrant vegetables for a comforting meal.
Ingredients
Scale
- 2 pounds Beef Chuck Roast (or stew meat)
- 2 tablespoons Olive Oil (or vegetable oil)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 3 medium Carrots (sliced)
- 2 stalks Celery (diced)
- 1 medium Red Bell Pepper (optional)
- 8 cups Beef Broth (low-sodium preferred)
- 1 can Diced Tomatoes (14.5 oz)
- 1 cup Pearl Barley
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 leaf Bay Leaf
- 1 packet Beef Gravy Mix (optional)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Black Pepper (to taste)
- 0.25 cup Fresh Parsley (for garnish)
Instructions
- Heat oil in a large pot over medium-high heat until shimmering.
- Add beef and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add diced onions and minced garlic; sauté for 2-3 minutes until fragrant.
- Toss in carrots, celery, and optional red bell pepper; cook for 5 minutes.
- Stir in broth, diced tomatoes, pearl barley, Worcestershire sauce, thyme, and bay leaf. Combine well.
- Add the browned beef back into the pot and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 40-50 minutes until beef is tender and barley is plump.
- Remove bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg