Description
This comforting Baked Beef Soup recipe is a hearty, flavorful meal perfect for chilly evenings. Slow-cooked beef, tender vegetables, and pearl barley in a rich broth make this soup a family favorite.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup pearl barley, rinsed
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 325°F (160°C). In a large Dutch oven or oven safe pot, heat olive oil over medium high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Remove beef from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more.
- Return beef to the pot. Pour in beef broth and add diced tomatoes and barley. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Bake for 2 1/2 to 3 hours, or until beef is very tender.
- Remove pot from oven. Stir in potatoes. Return to oven and bake, covered, for another 30 minutes, or until potatoes are tender. Stir in frozen peas during the last 10 minutes.
- Ladle soup into bowls. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: beef soup, baked soup, beef stew, comfort food