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Beef Barley Soup
Hearty, beefy, cold-weather comfort
Ingredients
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- 1½ lbs beef chuck, cubed
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 8 cups beef broth
- 2 cups water
- ¾ cup pearl barley
- 2 bay leaves
- 1 tsp thyme
- 2 tbsp parsley
Instructions
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- Brown beef in batches in oil, about per batch.
- Cook onion, carrots, celery until softened, .
- Add garlic and tomato paste, cook .
- Add broth, water, barley, bay leaves, thyme. Return beef.
- Simmer covered until beef and barley are tender, 1¼ hours.
- Remove bay leaves, stir in parsley. Season to taste.
Notes
- Don't skip browning the beef - builds the flavor base.
- Add more broth when reheating - barley absorbs liquid.
America's Test Kitchen (ATK Lab-Tested)