Description
This hearty stove-top beef and barley soup is packed with tender beef, wholesome barley, and a medley of vegetables simmered in a rich, savory broth. Simple to prepare in one pot, it offers a deeply comforting meal perfect for chilly days. Flavored with aromatic herbs and a splash of balsamic for a delightful tang, this nourishing soup is sure to warm you from the inside out.
Ingredients
Scale
Meat & Oils
- 2 Tbsps avocado oil, ghee, tallow, unrefined organic coconut oil, or olive oil
- 1 1/2 lbs chuck roast, chopped into small bite-sized pieces
Vegetables & Aromatics
- 1 large yellow onion, diced
- 3 medium carrots, shredded or finely diced
- 1 or 2 parsnips, peeled and diced small
- 3 ribs celery, thinly sliced
- 4 fresh cloves garlic, minced
Seasonings & Herbs
- 2 tsps dried thyme
- 2 tsps dried oregano
- Sea salt and black pepper, to taste
- 3 bay leaves
Liquids & Other
- 8 cups beef bone broth
- 1 x 14.5 oz can crushed tomatoes
- 1 cup pearl barley
- 2 Tbsps Worcestershire sauce, low sodium soy sauce, or coconut aminos
- 2 Tbsps high-quality balsamic vinegar
Garnish
- Fresh parsley, to garnish
Instructions
- Brown the Beef: Heat the oil over medium-high heat in a large stockpot or Dutch oven. Add the chopped beef pieces and cook until they are nicely browned on all sides. Transfer the browned beef to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, parsnip, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic, dried thyme, dried oregano, sea salt, and black pepper, and cook for another minute, allowing the seasonings to become fragrant.
- Combine Soup Ingredients: Pour in the beef bone broth and add the crushed tomatoes, barley, Worcestershire sauce, balsamic vinegar, and bay leaves. Gently return the browned beef pieces to the pot and stir to combine all the ingredients well.
- Simmer the Soup: Bring the mixture to a brisk boil, stirring occasionally. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes, or until both the beef and barley are tender and the flavors have melded.
- Finish and Serve: Remove the bay leaves from the soup. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh chopped parsley as desired. Enjoy!
Notes
- For extra flavor, consider deglazing the pot with a splash of broth after browning the meat before adding the vegetables.
- You can substitute other cuts of beef if chuck roast is unavailable.
- For a gluten-free option, try swapping barley with brown rice or quinoa.
- Leftovers will keep well in the fridge for up to 4 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1/6 of recipe (approx. 2 cups)
- Calories: 410
- Sugar: 7g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 72mg
