Ingredients
Method
- 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
- To ensure tender beef, do not rush the simmering process; slow cooking is key for breaking down the chuck roast.
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot, which can steam the meat instead of searing it.
- Store leftover beef barley soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; reheat gently on the stovetop or in the microwave.
- Cook beef chuck roast until it reaches an internal temperature of 145°F (63°C) and allow it to rest for 3 minutes before cutting, though in soup, it will continue to tenderize during simmering. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot, which can steam the meat instead of searing it.
- Store leftover beef barley soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; reheat gently on the stovetop or in the microwave.
- Cook beef chuck roast until it reaches an internal temperature of 145°F (63°C) and allow it to rest for 3 minutes before cutting, though in soup, it will continue to tenderize during simmering. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.