Classic Beef and Barley Soup

Try this classic recipe today. Beef Cross Rib Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.

  • 1 hr
    30 min
  • 6
    SERVINGS
  • 420
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, 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 uncooked medium pearled barley
  • 1 tablespoon balsamic vinegar

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Brown half of beef Cross Rib Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
  2. 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.
  3. Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.

Safe Handling Tips

Nutrition Information

Butcher Counter

Cross Rib Roast Square-Cut Chuck Primal

A savory cut for roasting or slow-cooking to achieve a tender finish.
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