Description
Beef and Barley Soup – a delicious, flavor-packed homemade beef barley soup recipe that is perfect for those cold winter months!
Ingredients
Scale
- 2–3 pounds round steak or chuck roast, trimmed
- kosher salt and ground black pepper
- 3 tablespoon butter (reg or dairy-free), divided
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 3 medium carrots, sliced
- 4 celery stalks, sliced
- 8 cups beef broth
- 2–3 teaspoon Better Than Bouillon Beef Soup Base
- 2 teaspoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon worsteshire
- 3–4 beef soup bones
- 1 bay leaf
- 2–3 sprigs fresh thyme
- 1 cup pearl barley
- for serving: crusty sourdough bread + butter (reg or dairy-free)
Instructions
- Trim beef and but into 1-inch pieces. Season with kosher salt and ground black pepper.
- Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan.
- In batches, sear beef cubes on all sides. You do not need to fully cook them, just get a nice sear on the outside. Add additional butter, as needed, if the pan starts to get dry. Remove beef and set aside on a plate.
- Add a splash of the beef broth to deglaze the pan; scrape off any bits that are stuck to the bottom of the pan. Add the last tablespoon of butter and let melt. Add garlic and move around pan until fragrant, approx. 1 minute.
- Add onion, carrots and celery. Saute for 3-5 minutes or until onion softens.
- Add beef broth, Beef Better than Bouillion, tomato paste, soy sauce and worsteshire. Stir to combine. Add beef bones, bay leaf and fresh thyme. Return the beef to the pot along with any juices that have gathered on the plate. Cover and let simmer at least 25-30 minutes or up to 60 minutes.
- Add the barley and let simmer, uncovered, 20-30 minutes, or until firm but tender.
- (optional) If you want to scoop out any of the bone marrow from the soup bones, feel free to! If that’s not your thing, no worries!
- Remove soup bones and taste – adjust any seasoning or add any additional beef bouillon, as desired.
- Serve with a fresh parsley garnish and some crusty sourdough bread with butter!
Notes
- Dairy-Free: to make dairy-free simply use dairy-free butter or olive oil instead of regular butter.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Beef Bones: you can always ask your local butcher for these!
Nutrition
- Serving Size: 1/12 of the total amount
- Calories: 216
- Sugar: 2.2 g
- Sodium: 682.2 mg
- Fat: 6.1 g
- Carbohydrates: 17 g
- Protein: 22.9 g
- Cholesterol: 57.9 mg