Beef Barley Soup
Ingredients
-
2
lbs
chuck roast
-
3
Tbsp
olive oil
-
1 ½
cups
chopped carrots
-
1
cup
chopped celery
-
2
cups
chopped yellow onion
-
3
Tbsp
tomato paste
-
1 ½
Tbsp
minced garlic
-
2
cartons (32 oz)
low-sodium chicken or beef broth
-
1
Tbsp
low-sodium soy sauce
-
2
tsp
Worcestershire sauce
-
2
tsp
minced fresh rosemary
-
2
tsp
minced fresh thyme
-
to taste
salt and pepper
-
1
cup
pearl barley
-
3
Tbsp
minced fresh parsley
Instructions
- Heat 1 Tbsp of olive oil in a large pot over medium-high heat and sear the beef in batches until golden brown.
- Transfer the beef to a plate and repeat with remaining beef, adding more oil as needed.
- In the same pot, add another Tbsp of oil and sauté the carrots, celery, and onion for 3 minutes.
- Add the tomato paste and garlic, sautéing for an additional minute.
- Pour in the broth, soy sauce, Worcestershire sauce, rosemary, thyme, and season with salt and pepper. Return the beef to the pot.
- Bring to a simmer, then reduce heat to low, cover, and simmer until the beef is tender, about 45-60 minutes.
- Add the barley and continue to simmer until cooked through and the beef is tender, about another 45-60 minutes.
- Stir in the parsley and serve warm.
Nutrition Facts (estimated)
Servings
7
Calories
455
Total fat
21g
Total carbohydrates
40g
Total protein
31g
Sodium
366mg
Cholesterol
74mg
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