Ingredients
Scale
- 1 lb beef chuck roast
- 1 cup pearl barley
- 2 medium carrots
- 2 stalks celery
- 1 medium yellow onion
- 3 garlic cloves
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks and sear until browned on all sides.
- Sauté Vegetables: Stir in diced onions, minced garlic, carrots, and celery; sauté for about five minutes until softened.
- Combine Ingredients: Add rinsed pearl barley and pour in the beef broth. Toss in thyme and bay leaves; mix well.
- Simmer the Soup: Bring to a boil, then reduce heat to low and cover. Simmer for about one hour or until the beef is tender.
- Season & Serve: Adjust seasoning with salt and pepper before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg