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Beef Barley Soup Recipe

Name: Beef Barley Soup Recipe
Cook time: 135 min
Total time: 135 min
Yield: 12
Ingredients: 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved (see note); Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) canola oil; 3 large carrots (10 ounces; 280g), diced; 1 large yellow onion (12 ounces; 340g), diced; 2 ribs celery (6 ounces; 170g), diced; 4 medium cloves garlic, roughly chopped; 3 quarts (3L) homemade or store-bought chicken stock (see note); Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns; 1 cup pearled barley (7 ounces; 200g); 1/2 teaspoon (3ml) Asian fish sauce (optional); Minced fresh parsley, for garnish

Cook 2h 15m

Total 2h 15m

This rich and hearty beef barley soup is the ultimate comfort food. Tender beef, carrots, onions, and celery in a flavorful broth with the addition of pearled barley for a satisfying texture. Perfect for a cozy meal any time of year. Garnish with fresh parsley for a finishing touch.

seriouseats.com

Beef Barley Soup Recipe

Ingredients

Steps

Nutrition Facts

Beef Barley Soup Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts