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Pioneer Woman Beef Barley Soup Recipe: Rustic, Hearty, and Full of Flavor

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A rich, hearty soup made with tender beef, wholesome barley, vegetables, and savory herbs—just like the Pioneer Woman’s farmhouse version.

Ingredients

Scale

  • 1.5 lbs chuck roast or stew meat, cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 yellow onion, diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 can (14.5 oz) diced tomatoes

  • 8 cups beef broth (low sodium)

  • 2/3 cup pearled barley

  • 1 tsp fresh thyme (or 1/2 tsp dried)

  • 1 bay leaf

  • Salt and black pepper to taste

  • Optional garnish: chopped parsley

Instructions

  • Heat oil and butter in a large pot. Brown beef in batches; remove and set aside.

  • In same pot, sauté onion, carrot, and celery for 5–6 minutes. Add garlic and cook 1 minute.

  • Add diced tomatoes, beef broth, browned beef, thyme, bay leaf, salt, and pepper. Bring to a boil.

  • Reduce heat to low, cover, and simmer for 45 minutes.

  • Add barley and cook uncovered for another 35–40 minutes until tender.

  • Discard bay leaf. Adjust seasoning. Serve hot with parsley.

Notes

  • For slow cooker: cook on low 6–8 hours.

  • Freezes well for up to 3 months.

  • Add mushrooms or kale for extra veggies.

Find it online: https://feasttrove.com/pioneer-woman-beef-barley-soup-recipe-rustic-hearty-and-full-of-flavor/