Hearty Beef Barley Soup
Ingredients
- 2 lbs Chuck Roast Boneless
- 3-4 medium Carrots Chopped in bite size pieces
- 1 medium Onion Chopped
- 3 stalks Celery Optional
- 2 8oz packages Mushrooms Sliced in half
- 3-4 cloves Garlic Chopped
- 2 tsp Rosemary Chopped
- 2 tsp Thyme Chopped
- Splash Red Wine
- 2 ½ tsp Worcestershire sauce
- 1 4.5 oz can Tomato Paste
- 1 14.5 oz can Fire Roasted Tomatoes
- 6-8 cups Beef Broth Recommend low sodium if possible
- 1-1 ½ cup Pearl Barley
- ½ cup Parsley Chopped (¼ for soup ¼ for garnish)
- Olive Oil For sauteing
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- In a large pot or Dutch oven, brown the chuck roast in olive oil. Season with salt and pepper.
- Add carrots, onion, and celery to the pot and sauté until softened.
- Add mushrooms and garlic and cook until fragrant.
- Pour in beef broth, add tomato paste, Worcestershire sauce, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add pearl barley and continue to simmer for another 30 minutes, or until barley is tender.
- Stir in ¼ cup chopped parsley. Season with salt and pepper to taste.
- Serve hot, garnished with remaining parsley.
