Try this classic recipe today. Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.

Beef and Barley Soup
  • 1-1/2 hours
  • Makes 6 servings.
  • Soup

Classic Beef and Barley Soup

Ingredients

  • 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme leaves
  • 6 cups reduced-sodium beef broth
  • 3/4 cup medium pearled barley
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.

  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley.  Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

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