5 from 12 votes
Beef, Barley, and Vegetable Soup
Beef, Barley, and Vegetable Soup is a hearty dish combining cubed beef chuck, pearl barley, a mix of vegetables like carrot, potato, and butternut squash, and a blend of herbs simmered in beef broth. The soup develops deep flavors through slow cooking, with tender meat and softened vegetables balanced by the nutty chew of barley.
Servings:
6
Course:
Main Course
Ingredients
- 1 1/2 pounds beef chuck cut into 1/2 inch cubes and seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 3 garlic minced, cloves
- 4 thyme sprigs
- 1/2 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon black pepper ground
- 1 carrot diced, medium
- 1 potato diced, medium
- 2 cups butternut squash diced
- 4 cans 14 1/2 ounce beef broth
- 3/4 cup pearl barley
Instructions
- In a large saucepan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Cook seasoned meat and onion until all sides of the meat are browned (about 6 minutes). Add broth, barley, thyme, marjoram, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer for 1 hour. Add Carrots, potato and squash and bring to a boil. Reduce heat and cover and simmer 30-40 minutes or until meat and vegetables are tender.
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