Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Yield: 6 Servings
This heartwarming soup is ready in less than 2 hours! You will only need 8 main ingredients for this recipe. Enjoy this quality dish in the comfort of your home! Also, don’t forget to share this recipe with everyone!
Ingredients:
1 c pearl barley (or hulled barley)
3 garlic cloves (minced)
2 tablespoons tomato paste
8 c beef or chicken broth
1 large onion, peeled and diced
3 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried thyme
4 medium carrots, peeled and diced
1 ½ pound boneless chuck roast, cut into small cubes
Directions:
Place a large pot on the stove and turn the heat to high. Add olive oil and allow it to become hot.
Add the beef, then cook for 10 minutes or until brown.
Turn the heat down to medium, then add garlic, onion, and carrots. Sauté for 5 minutes or until aromatic and soft.
Add salt, pepper, and tomato paste. Stir and cook for about a minute to remove the raw taste.
Add beef broth and barley, then stir until well blended.
Turn the heat down to low, then cook the beef for about 1 hour and 30 minutes or until fork-tender. Make sure to add more broth if needed.
Serve right away. Enjoy!
Notes:
Sprinkle your preferred herbs over each serving to garnish. Some examples are rosemary, thyme, or mint!
Cooking the beef may take more than an hour. Make sure to add more broth if needed. Just remember that the tender the beef, the better!
You can use any type of beef stock for this recipe, but I highly recommend homemade beef stock!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 414 kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6890IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg
Ingredients
- 1 c pearl barley (or hulled barley)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 8 c beef or chicken broth
- 1 large onion, peeled and diced
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon dried thyme
- 4 medium carrots, peeled and diced
- 1 ½ pound boneless chuck roast, cut into small cubes
Instructions
Place a large pot on the stove and turn the heat to high. Add olive oil and allow it to become hot.
Add the beef, then cook for 10 minutes or until brown.
Turn the heat down to medium, then add garlic, onion, and carrots. Sauté for 5 minutes or until aromatic and soft.
Add salt, pepper, and tomato paste. Stir and cook for about a minute to remove the raw taste.
Add beef broth and barley, then stir until well blended.
Turn the heat down to low, then cook the beef for about 1 hour and 30 minutes or until fork-tender. Make sure to add more broth if needed.
Serve right away. Enjoy!
Notes
Sprinkle your preferred herbs over each serving to garnish. Some examples are rosemary, thyme, or mint! Cooking the beef may take more than an hour. Make sure to add more broth if needed. Just remember that the tender the beef, the better! You can use any type of beef stock for this recipe, but I highly recommend homemade beef stock! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
