Beef Barley Vegetable Soup with Chuck Roast and Pearl Barley
By Ava Mitchell
Prep
20 min
Cook
120 min
Total
140 min
Servings
8
Level
Medium
Browning the beef first results in browned bits remaining in the Dutch oven‚ while scraping those bits into the broth imparts the soup with a deep beefy taste․ Then it slowly simmers in a covered pot over a period of time until the chuck roast finally becomes tender․ Meanwhile‚ pearl barley serves to effectively thicken the broth while simultaneously providing it with a hearty body throughout (I like it thick)․
A large Dutch oven is utilized for the purpose of cooking․ I brown the beef in batches‚ leaving enough space around each piece so that a crowded pot traps steam‚ which leads to the meat turning gray instead of forming a deep‚ golden crust․ After the beef comes out‚ the onion‚ carrots‚ along with the celery‚ cook in the same pot for 5 to 7 minutes during that total time․ They also gather together from what was left behind․
The initial covered simmer endures for a minimum of 1 hour before I incorporate the barley together with the potatoes‚ allowing the chuck roast ample time to tenderize prior to the grain beginning to absorb the broth․ Once the broth is added‚ a wooden spoon scrapes along the bottom․ This effectively prevents those browned bits from remaining stuck in the pot during cooking․
The peas‚ along with the corn‚ are added after the heat has been turned off‚ where they continue to warm in the hot soup during an extended cooking process․ Finish each bowl with fresh parsley and also serve it up while hot․ It also operates efficiently as a meal-prepped lunch choice․ Additionally‚ it operates efficiently in that specific context․
Why you'll love this recipe
- Browning the beef in a single layer over heat creates a dark crust prior to adding the broth into the pot․
- Chuck roast engages in a covered simmering process prior to the barley‚ together with the potatoes‚ entering the pot․
- Pearl barley simmers within the flavorful broth․ It continues until tender․
- Adding peas and corn from the heat during cooking prevents them from simmering any longer․
- One Dutch oven cooks the soup effectively while transitioning from searing to a gentle simmer․ There is truly no need for an additional skillet that will inevitably require cleaning afterward․
- At the end‚ fresh parsley is added to each bowl․
Ingredients
- •2 lb beef chuck roast (trimmed and cut into 1-inch cubes)
- •2 tbsp olive oil
- •1 large onion (chopped)
- •3 carrots (peeled and sliced)
- •3 celery stalks (sliced)
- •4 cloves garlic (minced)
- •8 cups low-sodium beef broth
- •1 can diced tomatoes (14.5 oz, undrained)
- •2 tbsp Worcestershire sauce
- •1 tsp dried thyme
- •1 bay leaf
- •1 cup pearl barley (rinsed)
- •1 lb Yukon Gold potatoes (peeled and cubed)
- •1 cup frozen corn
- •1 cup frozen peas
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •¼ cup fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the beef cubes dry and season them with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, brown the beef in batches on all sides, then remove it and set it aside.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery, then sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute.
- 3
Pour in a splash of beef broth and scrape the browned bits from the pot. Stir in the remaining broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf, then return the beef to the pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.
- 4
Stir in the rinsed pearl barley and cubed potatoes. Cover and continue simmering for 45-60 minutes, until the barley and potatoes are tender.
- 5
Remove the pot from the heat and discard the bay leaf. Stir in the frozen peas and corn, season with salt and pepper to taste, then garnish with fresh parsley and serve hot.
FAQ
Nutrition (per serving)
Calories
450
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