Chunky Beef and Barley Soup
Chunky beef-barley soup, hearty, healthy and delicious. Large chunks of beef and vegetables, and thickened up with pearl barley. This is a one-pot meal, serve with crusty mulit-grain bread.
Servings: 8 servings
Ingredients
- 2 to 3 tablespoons olive oil or coconut oil, for browning the beef
- 2 to 3 pounds boneless chuck roast trimmed and cut into ½ inch cubes (see notes)
- 1 onion chopped
- 4 to 6 garlic cloves minced
- 1 cup celery cut into ½ inch pieces
- 2 to 3 large carrots cut into large ½ inch pieces
- 8 ounces button mushrooms cut in half
- 4 (14 ounce) can beef broth 7 cups total
- 2 cups red wine
- 2 (14 ounce) can canned diced tomatoes
- 1 (6 ounce) can tomato paste
- ½ cup pearled barley
- 1 tablespoon fresh chopped parsley
- 1 tablespoon Fresh thyme chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 3 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large soup pot, heat the oil over medium-high heat and add the beef chunks, working in batches. Remove each batch as it browns and place on a plate lined with paper towels to drain any oil.
- Add the onions, garlic, celery, carrots and mushrooms to the pan and cook for 5 minutes, stirring frequently. Add the browned beef back to the pot and add the beef broth, wine and tomatoes.
- In a small dish, mix the tomato paste with 1 cup of water, stir to combine it well and add it to the soup pot. Add the pearl barley, chopped herbs, bay leaves, salt and pepper and bring the soup to a boil. Reduce the heat to simmer and cook for 2 hours.
- When ready to serve, remove and discard the bay leaves and ladle the soup into serving bowls.
Notes
Best Cut of Beef: Chuck roast works best here because the marbling breaks down during the long simmer and keeps the beef tender.
Barley Thickens the Soup: Pearled barley will continue absorbing broth as the soup sits. Add extra beef broth when reheating if the soup thickens too much.
Brown the Beef Well: Don’t rush the browning step. A deep sear on the beef adds major flavor to the broth.
Wine Substitute: If you prefer to cook without wine, replace it with additional beef broth plus 1 tablespoon Worcestershire sauce or balsamic vinegar.
Even Better the Next Day: This soup tastes even better the next day once the herbs, beef, and barley have had more time to settle into the broth.
Storage & Freezing
Refrigerator: Store leftover beef barley soup in an airtight container for up to 4 days. Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. Reheating: Warm gently on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Broth Tip: Barley absorbs liquid as it sits, so stir in extra beef broth or water while reheating to loosen the soup back up.Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 23g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 424mg | Fiber: 4g | Sugar: 4g
