Classic Beef and Barley Soup

Try this classic recipe today. Beef Chuck 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 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 uncooked medium pearled barley
  • 1 tablespoon balsamic vinegar

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
  2. Cook's Tip: Beef Stew Meat may be substituted for beef Arm Chuck Roast.
  3. 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.
  4. 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.

Nutrition Information

Butcher Counter

Classic Beef and Barley SoupShoulder Clod Arm Roast Square-Cut 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.
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