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Beef Barley Soup Recipe

Beef Barley Soup Recipe
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4.8 from 7 reviews

This easy Beef Barley Soup recipe is loaded with tender chunks of beef, hearty barley, and a rich, flavorful broth in every spoonful – the perfect thing to warm up with on a cold day! One taste of this classic, comforting soup and you’ll be hooked!

Ingredients

For the Beef:

  • 4 tablespoons extra virgin olive oil divided
  • 1 ½ pounds chuck roast trimmed, or beef stew meat
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons all-purpose flour

For the Soup:

  • 3 large carrots, peeled and chopped
  • 2 stalks celery, diced
  • 1 medium onion, diced (yellow or white)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 3 tablespoons tomato paste
  • 8 cups low sodium beef broth or stock
  • 2 cups water
  • 1 bay leaf
  • ⅔ cup barley

Garnish (Optional):

  • Chopped parsley

Instructions

  1. Add 2 tablespoons of extra virgin olive oil to a large dutch oven or stock pot and place over medium heat. Transfer beef to a large ziplock bag or large mixing bowl and season with salt and pepper. Add flour and toss to coat.
  2. Cook the beef by adding the meat to the dutch oven in batches, cooking for 1 to 2 minutes per side, just until the meat is seared and browned. Be careful not to overcrowd. Remove to a plate and then continue cooking until all meat is seared adding additional oil as needed.
  3. Add remaining olive oil to pot and scrape the bottom to loosen any bits on the bottom. Add carrots, celery, and onion and reduce heat to medium-low, cooking until vegetables have softened, about 7 to 9 minutes, stirring frequently.
  4. Stir in the Italian seasoning, minced garlic, and tomato paste until the garlic is aromatic, about 2 to 3 minutes.
  5. Add the beef back to the pot and pour in the beef broth and water. Use a spatula to scrape the bottom of the pot again.
  6. Add bay leaf and barley and stir to combine.
  7. Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 to 3 minutes before reducing the heat to medium-low.
  8. Place the lid on the pot with the lid slightly cracked and cook at a simmer for 45 minutes to 1 hour or until barley is cooked through and the beef is tender, stirring occasionally.
  9. Remove the bay leaf, ladle into bowls, and top with chopped parsley. Enjoy!

Notes

  • Storage Information:
  • Refrigerator: After it has cooled to room temperature, leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Freezer: For longer storage, you can freeze the soup. Let it cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can alter its texture. You can also reheat individual portions in the microwave instead. Note: The texture of the barley may slightly change after freezing and reheating.

Nutrition

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