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Beef and Barley Soup

Hearty beef and barley soup with vegetables in a rustic bowl on wood.
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This is a deeply comforting, one-pot soup built on a slow-simmered broth that becomes rich and velvety. It features tender beef chuck, hearty pearl barley, and a medley of vegetables for a satisfying meal. It's the ultimate cozy weeknight dinner that tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 3/4 cup pearl barley, rinsed
  • 2 cups chopped kale or spinach, tough stems removed

Instructions

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, avoiding overcrowding, then transfer to a plate.
  3. In the same pot, add onion, carrots, and celery. Cook for 6-8 minutes until softened.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in 1/2 cup beef broth to deglaze the pot, scraping up browned bits.
  7. Return beef and any juices to the pot. Add remaining broth, diced tomatoes, bay leaves, thyme, and smoked paprika.
  8. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
  9. Stir in rinsed pearl barley. Re-cover and simmer for 45 minutes to 1 hour, until beef and barley are tender.
  10. Stir in chopped kale or spinach and cook until wilted, about 5 minutes. Taste and adjust seasoning. Remove bay leaves before serving.

Notes

For a gluten-free version, substitute pearl barley with brown rice or wild rice. The soup freezes well for up to 3 months. Ensure beef is patted dry for a proper sear, and avoid boiling; maintain a gentle simmer for tender results.

Nutrition

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