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Beef & Barley Soup Recipe

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3.9 from 10 reviews

This hearty Beef & Barley Soup is a comforting and nutritious meal perfect for chilly days. Tender chunks of chuck roast are simmered with aromatic vegetables, fresh thyme, and pearl barley in a rich beef broth, creating a flavorful and satisfying soup that serves eight.

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 and Aromatics

  • 1 small yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced

Soup Base and Seasonings

  • 2 tablespoons tomato paste
  • 2 teaspoons beef bouillon or Better Than Bouillon
  • 2 teaspoons fresh thyme leaves
  • 8 cups beef stock
  • 1 tablespoon low-sodium soy sauce
  • Freshly cracked black pepper, to taste

Grains and Garnish

  • 1 cup pearl barley
  • Finely chopped fresh flat-leaf parsley leaves, for serving (optional)

Instructions

  1. Season and Brown the Beef: Season the beef pieces evenly with kosher salt. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until it begins to smoke lightly. In batches, add the beef pieces and brown them on all sides, about 2 to 3 minutes per side. Once browned, transfer the meat to a plate and set aside.
  2. Sauté the Vegetables: Reduce heat to medium and add the remaining tablespoon of olive oil to the pot. Add diced onion, carrots, and celery, cooking while stirring constantly until softened, about 5 minutes. If sticking occurs, add a bit of water and scrape the bottom of the pot to lift browned bits. Add minced garlic and cook for 1 more minute until fragrant. Stir in tomato paste and beef bouillon, mixing well.
  3. Simmer the Soup: Return the browned beef and any collected juices to the pot. Add fresh thyme leaves, beef stock, and soy sauce. Bring the mixture to a boil over high heat, then cover and reduce heat to low. Let the soup simmer gently for 60 minutes to allow flavors to develop and beef to tenderize.
  4. Add Barley and Continue Cooking: Stir in the pearl barley and simmer uncovered. Stir occasionally to prevent sticking and cook until both beef and barley are tender, about 30 minutes. Taste and adjust seasoning with additional salt if needed.
  5. Serve: Ladle the hot soup into bowls. Garnish with freshly cracked black pepper and chopped parsley if desired. Enjoy this warm, comforting soup fresh from the pot.

Notes

  • Using a Dutch oven or heavy-bottomed pot is ideal for even heat distribution and flavor development.
  • If you prefer, substitute pearl barley with another grain such as farro or brown rice, adjusting cooking time accordingly.
  • To make this soup gluten-free, substitute barley with a gluten-free grain like quinoa.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a deeper beef flavor, use homemade beef stock or high-quality store-bought stock.

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