Melt in Your Mouth Beef and Barley Soup
Cozy up to a bowl of "Melt in Your Mouth Beef and Barley Soup," the ultimate comfort food that’s both hearty and wholesome. This savory soup features tender, slow-simmered beef chuck combined with earthy pearl barley and a medley of aromatic vegetables like carrots, celery, and onion. Infused with a burst of flavor from garlic, rosemary, and thyme, and simmered to perfection in rich beef broth and diced tomatoes, this one-pot wonder is as nourishing as it is satisfying. Easy to prepare and perfect for cooler days, it’s a true crowd-pleaser that’s ideal for family dinners or meal prep. Garnish with fresh parsley for a vibrant finishing touch, and serve it steaming hot with crusty bread for the coziest meal imaginable. Perfect keywords: beef and barley soup, hearty soup recipes, comforting beef soup, slow-simmered barley stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef chuck, trimmed and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 14.5 ounces diced tomatoes (canned, undrained)
- 0.75 cup pearl barley, rinsed
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, adding the second tablespoon of olive oil as needed. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the beef broth, stirring to deglaze the pot and scrape up any browned bits on the bottom.
Add the browned beef back to the pot, along with the canned diced tomatoes (with their juice), rinsed barley, bay leaves, thyme, rosemary, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 90 minutes, stirring occasionally to prevent sticking.
Check the tenderness of the beef and barley; both should be tender. Remove the bay leaves and adjust seasoning with additional salt or pepper if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 11000 mg | 478% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 31.0 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4954 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
