Beef and Barley Soup

This satisfying Beef and Barley Soup is a timeless, cozy dish packed with tender beef chunks, wholesome barley, and aromatic vegetables all simmered in a savory, flavorful broth.

Beef and Barley Soup
Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 6 cups beef broth
• 2 cups water
• 1 cup barley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce

Instructions:

1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
2. Cook the Veggies: In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5–7 minutes.
3. Combine Ingredients: Return beef to the pot. Add beef broth, water, barley, thyme, rosemary, salt, and pepper. Bring everything to a boil.
4. Simmer: Lower the heat and simmer uncovered for 1 to 1½ hours, until the beef is tender and the barley is fully cooked.
5. Finish: Stir in Worcestershire sauce and let simmer a few more minutes.
6. Serve: Taste and adjust seasoning as needed. Ladle into bowls and enjoy warm.