Go Back
–+ servings
Beef Barley Soup

The Best Beef Barley Soup

iamwinfred
This hearty beef barley soup combines tender chunks of chuck roast, chewy pearl barley, and perfectly cooked vegetables in a rich, savory broth. The secret is browning the beef first to create incredible depth of flavor, then letting everything simmer together until the beef is fall-apart tender. It's the kind of comforting, soul-warming soup that tastes even better the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot at least 6 quarts
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Paper towels

Ingredients
  

  • 2 pounds chuck roast 900g, cut into 1-inch cubes
  • 3 tablespoons olive oil 45ml, divided
  • 1 large yellow onion about 1½ cups or 225g, diced
  • 3 carrots about 1½ cups or 180g, peeled and sliced
  • 3 celery stalks about 1 cup or 120g, sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste 30g
  • 8 cups low-sodium beef broth 1.9L
  • 1 cup pearl barley 200g
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon fresh rosemary minced, or ½ teaspoon dried
  • 2 tablespoons Worcestershire sauce 30ml
  • 1 teaspoon soy sauce 5ml
  • salt and black pepper to taste

For Garnish

  • fresh parsley chopped

Instructions
 

  • Pat the cubed beef completely dry with paper towels and season generously with salt and black pepper on all sides.
  • Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Working in batches, sear beef cubes for 3-4 minutes per side until deep golden-brown, then transfer to a plate.
  • Add remaining tablespoon of oil to the pot. Add onion, carrots, and celery, cooking 5-6 minutes until vegetables soften and onions become translucent.
  • Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1-2 minutes, stirring frequently, until darkened and aromatic.
  • Pour in beef broth, scraping up brown bits from bottom. Return browned beef and juices to pot, then add bay leaves, thyme, rosemary, Worcestershire sauce, and soy sauce.
  • Bring to a boil, then reduce heat to low and partially cover. Simmer 45-50 minutes, stirring occasionally, until beef is fork-tender.
  • Stir in pearl barley and bring back to a gentle simmer. Cook 35-45 minutes, stirring every 10 minutes, until barley is tender but still has a slight chew.
  • Remove bay leaves and taste, adjusting seasoning with salt and pepper. Add more broth if too thick, or simmer uncovered to thicken. Ladle into bowls and garnish with fresh parsley.

Notes

  • Don't skip browning the beef - those caramelized bits add incredible depth to the broth.
  • Chuck roast is ideal because the fat content keeps meat tender during long simmering. Avoid lean cuts like sirloin.
  • Add barley halfway through cooking to prevent it from becoming mushy and overly thick.
  • The soup will thicken considerably as it cools because barley absorbs liquid. Add extra broth when reheating.
  • Use low-sodium broth so you can control salt levels, as Worcestershire and soy sauce add saltiness.
  • Hulled barley can substitute for pearl barley but requires 50-60 minutes cooking time instead of 35-45 minutes.
  • For slow cooker: Brown beef and sauté vegetables first, then cook on low 5-6 hours. Add barley in last 45 minutes.
  • For Instant Pot: Use sauté function for browning, then pressure cook 25 minutes on high with natural release.
  • Store in airtight containers in refrigerator up to 4 days, or freeze up to 3 months.
  • This soup tastes even better the next day after flavors have melded overnight.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 32gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 580mgPotassium: 720mgFiber: 7gSugar: 5gVitamin A: 110IUVitamin C: 12mgCalcium: 6mgIron: 28mg
Keyword barley soup, beef barley soup, beef soup, comfort food, hearty soup
Tried this recipe?Let us know how it was!