Beef Barley Soup

Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chuck roast cubes and brown on all sides. Remove the beef and set it aside.

Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add the garlic and cook for an additional 1 minute until fragrant.

Add the Barley and Broth: Return the seared beef to the pot. Add the barley, beef broth, thyme, rosemary, and bay leaf. Stir to combine.

Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 1 ½ to 2 hours, or until the barley is tender and the beef is cooked through. Stir occasionally, and check for seasoning, adjusting salt and pepper to taste.

Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or crackers on the side.

Serving and Storage Tips