Easy Beef and Barley Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.

	this recipe	typical
liquid	317%	212%
vegetables and beans	257%	47%
aromatics	42%	34%
fat	6%	3%
salt	1%	1%

Where it stands out

• #3 of 21 for broth richness
• #3 of 21 for vegetable texture

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil (divided)
454 g	1 pound beef chuck roast (cut into 1-inch cubes or use pre-cut stew meat for super quick prep)
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon pepper
150 g	1 yellow onion (finely diced (1-1/2 cups))
450 g	3 cups chopped yellow potatoes ((no need to peel))
80 g	2 ribs celery (sliced in half lengthwise, then cut into 1/2-inch pieces)
227 g	1 (8-ounce) bag baby carrots (cut in half lengthwise)
411 g	1 can (14.5-ounces) diced tomatoes (fire-roasted if possible, don't drain)
33 g	2 tablespoons tomato paste
	2/3 cup pearled barley (rinsed)
2 g	2 bay leaves
1 g	1/2 teaspoon dried thyme
2 g	1 teaspoon paprika
8 g	1 tablespoon minced garlic
16 g	1 tablespoon Worcestershire sauce
12 g	2 tablespoons freeze-dried parsley (or fresh)
16 g	2 tablespoons beef bouillon powder
1420 g	6 cups water

Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I am making this as we speak. As always I tweak it for what I have on hand so instead of celery I am using celery salt. All organic vegetables, grass fed beef and added a bit more barley. The flavors smell amazing. It’ll cook for 6-7 hrs and then we eat. Thank” — a cook, 5.0★

“Barley is very helpful to our body. I salute you! You create a healthy food that fits to all ages. Everyone should try to cook this at home. They will love it. Promise!” — a cook, 5.0★