Classic Beef and Barley Soup


  • 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
  • 1 tbsp vegetable oil
  • 1 tsp pepper
  • 1/2 teaspoon salt
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tbsp minced garlic
  • 2 tsp dried thyme leaves
  • 6 cups reduced-sodium beef broth
  • 3/4 cup uncooked medium pearled barley
  • 1 tbsp balsamic vinegar


  1. Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

Cook's Tip: Beef Stew Meat may be substituted for beef Arm Chuck Roast.

Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.

Recipe and photo courtesy of the Beef Checkoff and

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*