Classic Beef and Barley Soup
-
1 hr
30 min -
6
SERVINGS -
415
Cal -
31 g
Protein
Ingredients & Cooking
Ingredients:
- 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
- 1 tablespoon vegetable oil
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups chopped onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons minced garlic
- 2 teaspoons dried thyme leaves
- 6 cups reduced-sodium beef broth
- 3/4 cup medium pearled barley
- 1 tablespoon balsamic vinegar
Cooking:
Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Nutrition Information
Butcher Counter
Classic Beef and Barley SoupShoulder Clod Arm Roast Chuck Primal
Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.
Lean Beef
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