4.9 from 18 votes
Slow Roasted Beef Barley Soup
A hearty with super tender beef and lots of healthy veggies, this Beef Barley Soup is slow-roasted to create lots of fabulous flavor!!
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
12
servings
Calories:
276 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the soup:
- 3 lices Bacon 2, if using thick-cut bacon, smoky
- 1 sweet onion diced small, large
- 1 shallot finely chopped (about ½ cup chopped shallots, medium
- 1 bell pepper diced small, large, yellow
- 4 cups chicken broth low sodium
- 11 ounce dark ale see Café Tips above in the post, bottle or can
- 2 pounds chuck roast trimmed of fat and cut in ½-inch pieces, well-marbled, cut into ½ inch pieces
- 1 fire-roasted tomatoes 15-ounce can
- 6 ounces tomato paste (1 small can)
- ¼ cup basil pesto
- 2 bay leaf medium
- 4 teaspoons Italian seasoning
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons rosemary finely chopped fresh
- 2 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
After 1½ hours:
- 8 ounces carrot sliced about ¼-inch thick
- ⅔ cup barley pearled
For finishing:
- 2 teaspoons rosemary finely chopped fresh
- 1 cup corn canned or frozen, see Café Tips above, tiny
Instructions
For the soup:
- Preheat the oven to 300˚F.
- Heat a large soup pot or Dutch oven (5-7 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crisp and has rendered most of the fat. With a slotted spoon, remove the bacon and set aside.
- There should be about 2 tablespoons of bacon fat left in the pan. If there is more, remove and discard any extra. If there is not quite 2 tablespoons add a little extra virgin olive oil.
- Reduce the heat slightly and add the onion, shallots and bell pepper. Sauté until the onion is soft and slightly transparent,
- Add the chicken broth, ale, diced chuck roast, reserved bacon, fire-roasted tomatoes, tomato paste, pesto, bay leaves, Italian seasoning, brown sugar, Worcestershire sauce, fresh rosemary, salt and pepper. Stir to combine and cover. Place the soup pot or Dutch oven in the preheated oven and cook for 1½ hours.
Cup of Yum
After 1½ hours:
- Remove the pot from the oven and add the carrots and barley. Cover again and return the pot to the oven for another 1½ hours.
For finishing:
- Remove the pot from the oven and add the fresh chopped rosemary and the corn. Cover and allow the soup to sit for at least 10 minutes before serving.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
19g
(6%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
56mg
(19%)
Sodium
796mg
(33%)
Potassium
632mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3526IU
(71%)
Vitamin C
23mg
(26%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 276
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 796mg | 33% |
| Potassium | 632mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3526IU | 71% |
| Vitamin C | 23mg | 26% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.