Beef Barley Soup

Name: Beef Barley Soup
Yield: Serves 6 to 8
Ingredients: 3 pounds, beef chuck roast, trimmed and cut into 1/2-inch cubes (see illustrations below); , Salt and ground black pepper; 2 tablespoons, vegetable oil; 2 , medium onions, minced; 2 , medium carrots, peeled and chopped fine; 1/2 cup, dry red wine; 2 (14.5-ounce) cans, diced tomatoes; 1 teaspoon, dried thyme; 4 cups, low-sodium beef broth; 4 cups, low-sodium chicken broth; 2/3 cup, pearl barley; 1/4 cup, minced fresh parsley leaves

8 comments

What could be better than tender slow-cooked beef married with vegetables, barley, and a flavorful broth? Nothing—if it’s done right.

SERVES6 to 8

WHY THIS RECIPE WORKS

For our best beef barley soup recipe, we started with a hefty chuck roast that we thoroughly trimmed and cut into bite-size pieces. If too much meat was added to the skillet at once, or if the skillet was not sufficiently hot, the beef rele...

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