Hearty Beef Barley Soup

Ingredients

1 ½ pounds boneless chuck roast, cut into small cubes

3 tablespoons olive oil

4 medium carrots, peeled and diced

1 large onion, peeled and diced

3 garlic cloves, minced

1 cup pearl barley (or hulled barley)

2 tablespoons tomato paste

8 cups beef or chicken broth

1 teaspoon dried thyme

Salt and pepper to taste

Instructions

Heat up a pot on high heat. Put in some oil and beef cubes stirring occasionally for 10 minutes until the beef starts to brown and the liquid evaporates.

Lower the heat, to medium. Add onions, carrots and garlic. Let them cook for around 5 minutes so that their flavors can blend together.

Mix in tomato paste dried thyme, salt and pepper ensuring that everything is well mixed. Add barley and either beef or chicken broth.

Reduce the heat to medium-low. Let it simmer for an hour and a half until the beef becomes tender. If you prefer a thinner consistency you can add extra broth as desired.

Notes

To transform this delicious Hearty Beef Barley Soup into a gluten-free version all you need to do is substitute pearl barley, with gluten-free barley or other grains like quinoa or rice that are free from gluten.

Just make certain that the broth, tomato paste, seasonings and all the other elements you use are approved gluten-free.

By making this adjustment people, with gluten sensitivities or celiac disease can relish this soup without any worries.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of chuck roast?

You can certainly use other cuts of beef, such as stew meat or sirloin, if you prefer.

Keep in mind that different cuts may require varying cooking times to become tender, so adjust your cooking time accordingly.

How can I make this soup vegetarian?

To make a vegetarian version, simply omit the beef and use vegetable broth instead of beef or chicken broth.

You can also add extra vegetables like mushrooms or celery for added flavor and texture.

Can I prepare this soup in advance and reheat it?

Yes, this soup reheats well. In fact, soups like this often taste even better the next day as the flavors have more time to meld together.

Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave.

What’s the difference between pearl barley and hulled barley?

Pearl barley has had the outer bran layer partially removed, making it quicker to cook and less chewy in texture compared to hulled barley.

Hulled barley retains more of the bran and is considered slightly more nutritious but takes longer to cook.

Can I freeze this soup?

Yes, you can freeze this soup for longer-term storage. Allow it to cool completely before transferring it to airtight containers or freezer bags.

Be sure to leave some space for expansion. It can be stored in the freezer for up to 2-3 months.

Thaw and reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

Can I use hulled barley instead of pearl barley?

Yes, you can substitute hulled barley for pearl barley in this recipe.

Keep in mind that hulled barley may require a slightly longer cooking time and may have a chewier texture compared to pearl barley.

Can I use a different type of meat for this soup?

While chuck roast is a popular choice, you can also use other cuts of beef suitable for stewing, such as brisket or sirloin.

The key is to choose cuts that become tender when slow-cooked.

Is it necessary to brown the beef before adding it to the soup?

Browning the beef before adding it to the soup is not strictly necessary, but it adds depth of flavor to the dish.

It caramelizes the meat, creating a richer taste.

However, you can skip this step if you’re short on time.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Simply brown the beef and sauté the onions, carrots, and garlic in a skillet as instructed.

Then transfer everything, including the remaining ingredients, to a slow cooker.

Cook on low for 6-8 hours or until the beef is tender.

How do I store leftovers?

To store leftovers, allow the soup to cool to room temperature before refrigerating it in an airtight container.

Leftover Hearty Beef Barley Soup can be refrigerated for up to 3-4 days.

Reheat it on the stovetop or in the microwave before serving.

If you have a large batch and won’t consume it all within a few days, consider freezing portions for longer-term storage.