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Beef Barley Soup

A hearty and comforting soup made with tender beef, nutritious barley, and a medley of fresh vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat
  • 2 pounds boneless beef chuck roast Choose a well-marbled chunk for tender meat. Trim excess fat before chopping it into small ½-inch cubes.
Vegetables & Aromatics
  • 1 teaspoon Kosher salt Plus more to taste, we’ll add this at multiple stages for flavor infusion.
  • ½ teaspoon Ground black pepper Freshly ground is best for that delightful kick.
  • 2 tablespoons Olive oil For cooking.
  • 1 medium yellow onion, diced Adds foundational layers of sweetness.
  • 2 stalks celery, diced For aromatic crunch.
  • 2 medium carrots, peeled and diced Adds sweetness and nutrition.
  • 2 cups sliced cremini mushrooms Adds umami flavor.
  • 6 cloves garlic, minced Because garlic makes everything better.
  • 2 teaspoons fresh thyme leaves Elevates the dish immensely.
  • 1 cup canned diced tomatoes, drained Opt for those with added herbs for even more flavor.
Liquids
  • 6 cups beef broth Homemade or high-quality store-bought brings richness.
  • 1 cup water Helps to balance out the broth.
  • 2 teaspoons Worcestershire sauce Secret weapon for a deeper taste.
Grains
  • 1 cup pearl barley A nutty gem that thickens and adds texture.
Garnish
  • Fresh parsley for garnish Brightens the dish and adds a pop of freshness.

Method
 

Preparation
  1. Remove any excess fat from the beef chuck roast and cut it into small, ½-inch cubes. Season generously with Kosher salt and freshly ground black pepper.
Cooking
  1. In a large 6-quart Dutch oven, heat olive oil over medium-high heat. Sear the beef cubes in batches for about 5-7 minutes until they develop a brown crust.
  2. Transfer the browned beef to a plate and set aside.
  3. In the same pot, add more olive oil if needed, then sauté the diced onions, celery, and carrots for about 8 minutes.
  4. Add minced garlic, thyme, and sliced mushrooms. Cook for another 3-4 minutes.
  5. Stir in canned diced tomatoes and Worcestershire sauce, then return the seared beef to the pot.
  6. Pour in beef broth and water, finishing with salt and pepper to taste.
  7. Bring mixture to a boil, then reduce heat to low and let simmer covered for 35 minutes.
  8. Add pearl barley and cook for another 40 minutes until barley is tender.
  9. Taste and adjust broth, salt, and pepper as needed.
  10. Serve by ladling soup into bowls and garnish with fresh parsley.

Notes

This soup tastes even better after a day in the fridge as flavors meld beautifully. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.