Ingredients
Scale
- 1 lb chuck roast, cut into bite-sized pieces
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add oil and brown the chuck roast until golden on all sides.
- Add onions, carrots, celery, and garlic; sauté until onions are translucent (about 5 minutes).
- Stir in pearl barley and beef broth. Bring to a gentle boil.
- Add bay leaves and thyme; reduce heat to low. Simmer for 45 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, optionally garnished with fresh parsley.
Notes
- Substitute barley with quinoa for a gluten-free option or add spinach for extra nutrients.
- Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg