thepioneerwoman
Beef Barley Soup
This beef barley soup recipe is made with tender chuck roast, carrots, turnips, barley, and a rich broth, making it a hearty, satisfying meal.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Season the beef on all sides with 1 teaspoon salt and ½ teaspoon pepper.
2
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the butter and half the beef and cook until browned on all sides, about ⏱️ 5 minutes. Remove to a plate and repeat with the remaining beef.
3
Reduce the heat to medium and add the celery, garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, 3 to ⏱️ 5 minutes. Stir in the chicken broth, Worcestershire sauce, thyme, bay leaves, and 2 cups water, and bring to a boil.
bay leaves2
4
Stir in the beef and any accumulated juices and reduce the heat to medium-low. Simmer, partially covered, until the meat is almost tender, 1 to 1 ½ hours (it will not be fork-tender yet). Skim off any foam that rises to the top.
5
Stir in the barley, carrots, turnip, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Cover and simmer until the barley is tender, ⏱️ 45 minutes to ⏱️ 1 hour. Stir in the vinegar and taste for salt. Remove the bay leaves, sprinkle with parsley, and serve.
carrots, peeled and sliced3turnip, peeled and cut into 3/4-inch pieces1bay leaves2
Nutrition Facts
calories
293 Calories
fat Content
16 g
fiber Content
4 g
sugar Content
2 g
sodium Content
460 mg
protein Content
20 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
15 g
saturated Fat Content
7 g
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