Spinach Prosciutto Brie Tart
This cozy beef and barley soup is loaded with tender chuck roast, sweet carrots, hearty pearl barley, and fresh herbs simmered in a savory broth. It's a nourishing and satisfying one-pot meal perfect for chilly days.
Ingredients
- 2 lbs chuck roast trimmed, cut into 3/4-inch cubes
- 3 Tbsp olive oil
- 1½ cups chopped carrots
- 1 cup chopped celery
- 2 cups chopped yellow onion
- 3 Tbsp tomato paste
- 1½ Tbsp minced garlic
- 2 32 oz cartons chicken or beef broth
- 1 Tbsp low-sodium soy sauce
- 2 tsp Worcestershire sauce
- 2 tsp minced rosemary or 1/2 tsp dried
- 2 tsp minced thyme or 1/2 tsp dried
- Salt and pepper to taste
- 1 cup pearl barley
- 3 Tbsp minced parsley
Instructions
- Sear beef in batches in oil. Transfer to plate.
- Sauté carrots, celery, and onion. Add tomato paste and garlic.
- Pour in broth, sauces, and herbs. Return beef to pot.
- Simmer 45–60 mins. Add barley. Simmer 45–60 mins more.
- Stir in parsley. Serve warm.
- See full steps with tips & photos → https://mischacrossing.com/hearty-beef-and-barley-soup/
Notes
Barley Tip: Pearl barley thickens the soup as it cooks—add extra broth or water if you prefer a looser consistency.
Make-Ahead: This soup tastes even better the next day! Let cool and refrigerate for up to 4 days.
Freezer-Friendly: Freeze in individual portions for easy reheating on busy nights.