Hearty Beef & Barley Soup
Beef barley soup: savor this hearty, wholesome recipe perfect for chilly evenings. Tender beef and rich broth make it an instant favorite.
Ingredients
- 2 lb beef chuck roast (cut into large bite-size pieces)
- 2 tbsp cornstarch
- kosher salt and ground pepper (to taste)
- 2 tbsp olive oil (divided)
- 1 large onion (diced)
- 2 celery stalks (chopped)
- 2 large carrots (peeled and sliced diagonally)
- 8 oz button mushrooms (halved or quartered)
- 12 oz white potatoes (peeled and cut into 1" cubes)
- 8 cups low sodium beef broth
Instructions
- Coat the beef pieces with cornstarch and season with salt and pepper.
- Heat the oil in a large dutch oven over medium-high heat.
- Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
- To the dutch oven, sauté the onion, celery, and carrots for 5 minutes, stirring occasionally.
- Add in the remaining ingredients together with the beef chunks.
- Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
- When done, beef and veggies should be tender.
- Garnish with freshly chopped herbs, if desired, and serve.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.