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Beef & Barley Soup Recipe

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4 from 3 reviews

Hearty and comforting Beef & Barley Soup made with tender chuck roast, fresh vegetables, and pearl barley simmered in rich beef stock. This classic soup offers a perfect balance of flavors and textures, ideal for a warming meal during colder months.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Beef

  • 1 (3-pound) chuck roast, fat trimmed, cut into approximately 1-inch pieces
  • 1 tablespoon kosher salt, plus more for serving
  • 3 tablespoons extra-virgin olive oil

Vegetables & Flavorings

  • 1 small yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons beef bouillon or Better Than Bouillon
  • 2 teaspoons fresh thyme leaves

Liquids & Grains

  • 8 cups beef stock
  • 1 tablespoon low-sodium soy sauce
  • 1 cup pearl barley

To Serve

  • Freshly cracked black pepper, to taste
  • Finely chopped fresh flat-leaf parsley leaves (optional)

Instructions

  1. Season and Brown the Beef: Season the chuck roast pieces all over with kosher salt. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat. When the oil begins to smoke, add the meat in batches to avoid overcrowding and brown each piece for 2 to 3 minutes per side. Transfer the browned beef to a plate.
  2. Sauté the Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, then add diced onion, carrots, and celery. Cook while stirring constantly until the vegetables are softened, about 5 minutes. If the vegetables stick to the pot, add a splash of water and scrape up the browned bits. Add minced garlic, stirring until fragrant, about 1 minute more. Blend in tomato paste and beef bouillon to combine well.
  3. Add Liquids and Simmer: Return the beef and any accumulated juices to the pot. Stir in fresh thyme leaves, beef stock, and soy sauce. Bring the mixture to a boil over high heat. Once boiling, cover the pot, lower the heat and let it simmer gently for 60 minutes to tenderize the meat and develop the flavors.
  4. Cook the Barley: Remove the lid and stir in pearl barley. Continue to simmer uncovered, stirring occasionally, for about 30 minutes or until both beef and barley are tender. Taste and adjust seasoning with more salt if needed.
  5. Serve and Garnish: Ladle the soup into bowls and season with freshly cracked black pepper. Garnish with finely chopped fresh parsley if desired for a fresh finishing touch.

Notes

  • To speed up cooking, use pearl barley as it cooks faster than hulled barley.
  • For a thicker consistency, mash some of the barley against the side of the pot and stir.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • If you prefer a spicier flavor, add a pinch of red pepper flakes during the sautéing step.
  • Beef bouillon or Better Than Bouillon adds depth, but substitute with vegetable broth for a lighter flavor, though the beef richness will be reduced.

Find it online: https://familyhomemeals.com/beef-and-barley-soup-recipe/