Beefy Vegetable Barley Pot Roast Soup

• 2 tablespoons olive oil
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup diced potatoes
• 1 cup pearl barley
• 2 cups diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups fresh spinach leaves

Steps

1. 1 Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear until browned on all sides.
2. 2 Remove beef from the pot and set aside. Add onion and garlic to the pot, sautéing until softened.
3. 3 Return beef to the pot. Stir in beef broth, carrots, celery, potatoes, barley, tomatoes, thyme, and rosemary.
4. 4 Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes or until beef is tender.
5. 5 Stir in spinach and cook until wilted, about 5 minutes.
6. 6 Adjust seasoning with salt and pepper to taste before serving.

Equipment

• Large pot

Variations

• Substitute barley with rice for a quicker cook time.
• Add a splash of Worcestershire sauce for extra depth.

Substitutions

• If beef is not available, use a hearty pork or lamb instead.
• Use vegetable broth to make this soup vegetarian.

Pairings

• Rustic bread
• Buttermilk biscuits

Nutrition

Tips

• For deeper flavor, sauté aromatics with a splash of red wine before adding broth.
• Barley absorbs liquid, so ensure the soup is well-covered with broth initially.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a crusty baguette and a simple green salad on the side.
• Perfect with a glass of red wine.

FAQ