Hearty Beef Barley Soup Recipe: Comforting, Nutritious, and Easy to Make

Ingredients:

• 2 Pounds Boneless Beef Chuck Roast, Trimmed and Cut Into 1-Inch Cubes
• 2 Tablespoons Vegetable Oil, Plus More As Needed
• Salt and Black Pepper, As Needed
• 1 Medium Onion, Diced
• 4-5 Large Carrots, Peeled and Diced
• 6 Large Cloves Garlic, Rough Chopped
• 16 Ounces Cremini Mushrooms, Trimmed and Quartered
• 1 (28-ounce) Can Whole Tomatoes, Including Juice
• 1 Heaping Tablespoon Better Than Bouillon Beef Flavor, or 2 Large Bouillon Cubes
• 64 Ounces Beef Stock
• 4-6 Sprigs Fresh Thyme
• 1 Sprig Fresh Rosemary
• 2 Dried Bay Leaves
• 3/4 Cup Pearl Barley
• 1 Cup Frozen Green Beans, Thawed and Well Drained
• 1/8 Teaspoon Granulated Sugar
• 1 1/2 Teaspoons Worcestershire Sauce

Preparation:

1. Brown the Beef: Pat the meat dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in batches, cooking until well browned on all sides. Remove to a plate and set aside, adding more oil as needed. Lower the heat if the meat or fond (brown bits) starts to burn.

2. Sauté Vegetables: Add onion and carrots to the pan, scraping the bottom to loosen browned bits. Cook over medium heat for 4 minutes until softened. Add mushrooms and garlic, cooking for another 4 minutes until mushrooms soften.

3. Combine and Simmer: Return the browned beef and any accumulated juices to the Dutch oven. Add 1/4 teaspoon black pepper, crushed tomatoes, and the remaining ingredients. Bring to a boil, then reduce heat and simmer until the barley is tender, about 45-60 minutes. Stir in green beans, sugar, and Worcestershire sauce. Adjust seasoning to taste.

Serve this hearty beef barley soup hot, garnished with fresh herbs for a comforting and nutritious meal perfect for chilly evenings.