Beef and Barley Soup
Kroger
Pearled barley is barley that’s had its outer hull removed for faster cooking. Because of this, it’s not technically a whole grain, but it’s still loaded with a good-for-you soluble fiber called beta-glucan.
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
- 1 tbsp Pure Canola Oil
- 1.5 lbs beef chuck roast or stew meat cut into ½” pieces
- 2 tsp salt divided
- 1 tsp ground black pepper
- 1 yellow onion chopped
- 2 large carrots peeled and chopped
- 3 ribs celery chopped
- 2 tsp minced garlic
- 8 cups beef or chicken stock
- 2 sprigs thyme
- 2 bay leaves
- 3/4 cup pearled barley
Heat onion in a large pot or Dutch oven over medium-high heat. Season beef pieces with 1 teaspoon salt and pepper.
Brown the exterior of the beef pieces, working in batches as needed. Transfer meat to a plate; set aside.
Add onion, carrot, celery, garlic and remaining 1 teaspoon salt to the pot. Cook 4-6 minutes until softened. Add broth, working up any browned bits from the bottom of the pan.
Return beef to the pot along with thyme and bay leaves. Bring to a low boil and reduce heat to low to simmer. Cook for about 60 minutes or until beef is just tender.
Stir in barley. Cook about 30 minutes or until barley is tender. Adjust seasoning to taste.
Refrigerate leftovers.