Beef and Barley Soup
Rich and hearty, this soup eats more like a stew. It's loaded with fiber and lots of fresh veggies and boasts a rich, flavorful broth. We like to serve the with lots of good-quality buttered bread. This recipe makes 6-8 servings.
30 minutes
2 hours / 0 mins
Beef and Barley Soup
2 pounds chuck roast, trimmed of excess fat and cut into 3/4-inch cubes
2 ribs celery, chopped
3 large carrots, scrubbed clean and chopped
1 large yellow onion, peeled and chopped
4 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Handful of freshly chopped Italian parsley
1 cup pearled barley
3 tablespoons olive oil, divided
3 tablespoons tomato paste
2 quarts beef or vegetable stock (or a combination of both)
1 tablespoon soy sauce or tamari
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
Salt and pepper, to taste
Heat 2 tablespoons oil in a large Dutch oven to medium-high on the stove top. Add half of the beef to pan and season with salt and pepper. Brown the beef on all sides and remove to a plate to drain. Repeat with the remaining beef.

Add remaining tablespoon oil to the pan along with carrots, onion and celery. Stir to coat the vegetables with the fat and cook just until the vegetables begin to brown, about 5-6 minutes. Add garlic and tomato paste and cook for two more minutes. Add a splash of stock, making sure to scrape up the brown bits off the bottom of the pan with a wooden spoon. Add remaining stock, herbs, vinegar, Worcestershire and soy sauce. Bring to a boil, reduce heat to a simmer, cover and cook for one hour. Stir barley into soup, cover and cook for one more hour.

Taste and adjust seasoning. Serve immediately.
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