Description

A comforting, one-pot winter soup made with tender beef chuck, pearl barley, and root vegetables. This recipe is budget-friendly, nutrient-dense, and improves in flavor overnight.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
4 cups beef broth (low-sodium)
2 cups water
1 cup pearl barley
1 large yellow onion, diced
3 medium carrots, peeled and chopped into chunks
3 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup heavy cream (optional)
Salt and black pepper to taste
2 tablespoons oil (for browning)

Instructions

Prep ingredients: Chop onion, carrots, and celery. Cube beef into 1-inch pieces. Mince garlic and measure herbs.
Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches to avoid steaming. Remove beef and set aside.
Sauté vegetables: In the same pot, cook onions, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another minute.
Deglaze and simmer: Pour in 1 cup of beef broth to deglaze the pot, scraping up browned bits. Return beef to the pot. Add remaining broth, water, barley, thyme, rosemary, bay leaf, and Worcestershire sauce. Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover partially and simmer gently for 45-60 minutes until beef is tender and barley is chewy.
Finish and serve: Remove bay leaf. Taste and adjust seasoning with salt and pepper. Stir in heavy cream if using. Let sit for 5 minutes before serving.

Notes

Brown the beef in batches to ensure proper browning and flavor development. Do not rush the simmer; low and slow cooking ensures tender beef and chewy barley. The soup thickens as it sits and improves in flavor overnight. Add a splash of vinegar or lemon juice before serving to brighten the flavor. Barley absorbs liquid, so add more broth or water when reheating.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 800
Fat: 15
Saturated Fat: 6
Carbohydrates: 35
Fiber: 6
Protein: 25

Keywords: beef and barley soup, winter comfort food, one pot soup, hearty soup, beef chuck recipe, cozy dinner, easy soup