Beef Barley Soup
Beef Barley Soup
Test Kitchen
Soup
A hearty, comforting soup filled with tender beef, wholesome barley, and plenty of vegetables š² Packed with rich, savory flavor, it's the perfect meal to warm you up on a chilly fall or winter day!
Ingredients
- 2 lb Boneless beef chuck roast, cut into Ā½ā pieces
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 T Olive oil
- 1 T Salted Butter
- 3 Celery stalks, chopped
- 3 Garlic cloves, chopped
- 1 lg Yellow onion, chopped
- 2 qt Low sodium chicken broth
- 2 tsp Worcestershire sauce
- 2 tsp Fresh thyme leaves
- 2 Bay leaves
- 1 c Pearled barley
- 3 Carrots, peeled & sliced
- 1 Turnip, peeled & cut into Ā¾ā pieces
- 1 T Red wine vinegar
- Ā¼ c Chopped fresh parsley
Directions
Season the beef on all sides with 1 tsp. salt and 1/2 tsp. pepper
In a large heavy pot or Dutch oven, heat the oil over medium-high heat.
Add the butter and half the beef and cook until browned on all sides, about 5 minutes. Remove to a plate and repeat with the remaining beef.
Reduce the heat to medium and add the celery, garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper to the drippings in the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, 3 to 5 minutes
Stir in the chicken broth, Worcestershire sauce, thyme, bay leaves, and 2 c. water, and bring to a boil.
Stir in the beef and any accumulated juices and reduce the heat to medium-low. Simmer, partially covered, until the meat is almost tender, 1 to 1 1/2 hours (it will not be fork tender yet).
Skim off any foam that rises to the top.
turnip, and the remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and simmer until the barley is tender, 45 minutes to 1 hour.
Stir in the vinegar and taste for salt. Remove the bay leaves, sprinkle with parsley, and serve