Hearty Beef & Barley Soup (One-Pot Comfort Meal)
Tender beef chunks, chewy barley, and sweet vegetables simmer into a rich, satisfying soup. Make a big batch tonight and freeze the rest for easy lunches.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Colander
- Paper towel
Ingredients
- 1 1/2 lb (680 g) boneless chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup (200 g) pearl barley, rinsed
- 8 cups (1.9 L) low-sodium beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for serving)
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