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Beef Barley Soup
Slow-simmered beef and pearl barley in a deep vegetable broth.
90 min8 ServingsMedium
Ingredients
Everything you'll need for this recipe
beef chuck1.5 lb
pearl barley1 cup
carrots3 medium
celery3 stalks
yellow onion1 large
cremini mushrooms8 oz
beef broth8 cups
tomato paste2 tbsp
dried thyme2 tsp
olive oil3 tbsp
salt2.5 tsp
Steps
1
Cube the beef, pat it dry, and brown it in olive oil in a heavy pot, then set aside.
2
Cook the chopped onion, carrots, celery, and mushrooms for 9 minutes.
3
Stir in the tomato paste and thyme for 2 minutes.
4
Return the beef, add the broth and salt, and simmer covered for 60 minutes.
5
Add the rinsed barley and simmer 30 more minutes until tender.
6
Adjust the salt and let the soup settle 10 minutes before serving.
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