Hearty Beef Barley Soup

By Lorena_321

Delicious for a cold winter day!

Ingredients

• 1 1/2 lb. boneless chuck roast, cut into small cubes
• 3 T. olive oil
• 4 med. carrots, peeled & diced
• 1 lg. onion, peeled & diced
• 3 garlic cloves, minced
• 1 cup pearl barley
• 2 T. tomato paste
• 8 cups beef broth
• 1 t. dried thyme
• salt and pepper to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.

Step 2

Reduce heat to medium and add onions, carrots, and garlic. Cook for about 5 minutes.

Step 3

Add the tomato paste, thyme, salt, and pepper and mix well. Add the barley and beef broth. Reduce heat to medium low and cook until the beef is very tender, about 1 1/2 hours.

Step 4

Note: Add extra broth if you'd like to thin out the soup a bit more.