Home > Soups > Beef and Barley Soup

Beef and Barley Soup

Beef and Barley Soup – Christopher Rieger

1 pound beef chuck roast
1 quart beef broth
3 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 medium onion, diced
3 carrots, diced
3 stalks celery, diced
1/2 cup medium pearled barley
Vegetable oil

In a medium pan with 2 tablespoons oil, sear the roast on both sides. Place the roast into a crockpot and cover with beef broth. Deglaze the pan and pour liquid into crockpot. Place the garlic, pepper, and rosemary into the pot and simmer on high or low power (depending on your time needs) until the roast separates easily with the push of a spoon.

Place the carrots, onion, celery, and barley into the crockpot and simmer on low until softened. Add additional broth as desired to dilute the soup to the desired level of thickness.

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Categories: Soups
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