Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
The Beef Barley Soup begins by seasoning and searing cubed beef chuck in olive oil, developing a browned exterior to enhance flavor. After removing the beef, diced onion, carrot, and celery are cooked in the same pot until softened, picking up browned bits left behind. Italian seasoning and Worcestershire sauce are stirred in to infuse the base with herbaceous and umami notes.
Canned crushed tomatoes and beef stock are then added, followed by returning the beef to the pot. The soup simmers covered for an hour to tenderize the beef and meld flavors. Pearl barley is added later and cooked until tender but keeping some chew, adding body and texture.
This hearty soup can be a satisfying standalone meal or paired with rustic bread. Its layered flavors from slow cooking and seasoning provide warmth and sustenance that enrich typical beef stew variants.
Ensuring beef cubes are cut uniformly aids even cooking, preventing tough pieces while allowing others to soften fully during simmering.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck cubes
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 onion diced
- 3 carrot diced
- 3 celery diced, stalks
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 ounce crushed tomatoes canned
- 6 cups beef stock
- 1 cup barley pearled
Instructions
- Add olive oil to a large Dutch oven and place over medium high heat for 1 minute. While the oil heats up, season the beef all over with ½ teaspoon of salt and ½ teaspoon of pepper. Once the oil is shimmering, add beef cubes. Cook for 10 minutes, stirring occasionally, or until the beef is seared all over. Remove from the Dutch oven with a slotted spoon and set aside.
- Add onion, carrot and celery to the Dutch oven and season with remaining salt and pepper. Reduce heat to medium and cook, scraping up any brown bits that have formed on the bottom of the pan, for about 10 minutes, or until the vegetables start to soften.
- Add Italian seasoning and Worcestershire sauce and stir well to coat all of the vegetables. Cook for 1 to 2 minutes, then add crushed tomatoes and stock, stirring to scrape up any more brown bits on the bottom of the pan.
- Add beef to the Dutch oven and bring to a boil. Cover, reduce heat to a simmer and cook for 1 hour. After 1 hour, add pearled barley, cover again and cook for an additional 1 hour, or until both the beef and the barley are tender.
Notes
- Cut beef into evenly sized cubes for consistent tenderness throughout cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 1143mg | 48% |
| Potassium | 1350mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 5415IU | 108% |
| Vitamin C | 16mg | 18% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
