Dinner for 8

Beef Barley Soup with broth

Name: Beef Barley Soup with broth
Total time: 130 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 chuck roast; 1 tbsp kosher salt (optional); 3 tbsp extra-virgin olive oil; 1 small yellow onion; 2 large carrots; 3 ribs celery; 3 cloves garlic; 2 tbsp tomato paste; 2 tsp beef bouillon or better than bouillon; 2 tsp fresh thyme leaves; 8 cups beef stock; 1 tbsp low-sodium soy sauce; 1 cup pearl barley; freshly cracked black pepper (optional); finely chopped fresh flat-leaf parsley leaves (optional)

Seared chuck roast simmers with vegetables, barley, and beef stock until tender and filling.

$1.86per serving $

130 minstart to table

8servings

American Dairy-free High-protein Budget Family Lunches Dinners One-pot Back to school Cold-weather comfort Winter

Ingredients

1 chuck roast
1 tbsp kosher salt (optional)
3 tbsp extra-virgin olive oil
1 small yellow onion
2 large carrots
3 ribs celery
3 cloves garlic
2 tbsp tomato paste
2 tsp beef bouillon or better than bouillon
2 tsp fresh thyme leaves
8 cups beef stock
1 tbsp low-sodium soy sauce
1 cup pearl barley
freshly cracked black pepper (optional)
finely chopped fresh flat-leaf parsley leaves (optional)

Steps

Cut the chuck roast into chunks, then season with salt and pepper.
Heat olive oil in a large pot over medium-high heat, then brown the beef for 15 minutes.
Add onion, carrots, celery, and garlic, then cook for 10 minutes.
Stir in tomato paste and cook for 5 minutes.
Add bouillon, thyme, beef stock, soy sauce, and the browned beef, then simmer covered for 70 minutes.
Stir in barley and cook for 25 minutes, until tender.
Rest the soup for 5 minutes, then stir in parsley.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.