Home Recipes Classic Beef and Barley Soup

Classic Beef and Barley Soup

Juicy U.S. Beef, root vegetables, and tender barley come together in a bowl that feels both familiar and substantial. Barley gives the soup body, chew, and staying power. A delicious soup that will feed a crowd.

Featuring U.S. Beef

Ingredients

1	beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 19 mm pieces (about 900 g)
1 tbsp	vegetable oil
1 tsp	pepper
1/2 tsp	salt
300 g	chopped onions
100 g	diced celery
130 g	diced carrots
2 tbsp	minced garlic
2 tsp	dried thyme leaves
1.4 l	reduced-sodium beef broth
135 g	uncooked medium pearled barley
1 tbsp	balsamic vinegar

Step 1
Heat oil in stockpot over medium heat until hot. Brown half of beef Cross Rib Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
Step 2
Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Step 3
Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.

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Fruits & Vegetables, Lunch, Main Courses, Sides

Classic Beef and Barley Soup

Ingredients

Step 1

Step 2

Step 3

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