🍁 Daily Chuckwagon Recipe Savory Beef & Barley Soup 🥩🥕

Beef & Barley Soup

Ingredients:

• 1 lb beef stew meat or chuck roast, cut into small cubes

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, diced

• 6 cups beef broth

• ¾ cup pearl barley, rinsed

• 1 can (14.5 oz) diced tomatoes

• 1 tsp thyme

• 1 tsp Worcestershire sauce

• ½ tsp black pepper

• Salt, to taste

• Garnish: chopped parsley

Instructions:

1. Heat oil in a large pot or Dutch oven. Brown beef pieces on all sides, then remove and set aside.

2. In the same pot, add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.

3. Stir in broth, barley, tomatoes, thyme, Worcestershire sauce, salt, and pepper.

4. Return beef to the pot. Bring to a boil, then reduce heat and simmer 1–1½ hours until beef and barley are tender.

5. Taste and adjust seasoning.

6. Serve hot, garnished with fresh parsley.

🥖 A warm, hearty soup that fills the kitchen with rich aroma — perfect for a fall chuckwagon meal!