Hearty Beef and Barley Soup

A comforting Hearty Beef and Barley Soup is the perfect meal for a cold evening. Tender beef, wholesome barley, vegetables, and savory herbs simmer together in a rich broth to create a filling one-pot dinner the whole family will enjoy.

Ingredients

• 1 ½ lb (680 g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley, rinsed
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 cup diced tomatoes
• 2 cups chopped mushrooms
• 2 tablespoons fresh parsley, chopped

Instructions

1. Brown the beef:
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef with salt and black pepper. Add the beef in batches and sear for 2–3 minutes per side until nicely browned. Transfer to a plate.
2. Sauté the vegetables:
   In the same pot, add the onion, carrots, and celery. Cook for about 5–6 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds.
3. Add the tomato paste:
   Stir in the tomato paste and cook for 1–2 minutes. This helps deepen the flavor of the soup.
4. Build the soup:
   Return the browned beef to the pot. Add the beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, bay leaf, and mushrooms. Stir well.
5. Add the barley:
   Bring the soup to a boil, then stir in the rinsed pearl barley.
6. Simmer:
   Reduce the heat to low, cover partially, and simmer for about 45–60 minutes, or until the beef is tender and the barley is cooked. Stir occasionally and add a little extra broth or water if the soup becomes too thick.
7. Adjust the seasoning:
   Remove the bay leaf. Taste the soup and add more salt or black pepper if needed.
8. Serve:
   Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread for a complete and satisfying meal.

Recipe Notes

• Best beef: Chuck roast works especially well because it becomes tender and flavorful during slow simmering.
• Barley: Pearl barley is ideal because it cooks relatively quickly and gives the soup a wonderful chewy texture.
• Make it thicker: Simmer uncovered for the final 10–15 minutes to allow some of the liquid to evaporate.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. The barley will continue absorbing liquid, so add a little broth when reheating.
• Freezing: The soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Servings

6–8 servings

Why You’ll Love This Beef and Barley Soup

This Hearty Beef and Barley Soup combines tender, flavorful beef with nutritious vegetables and chewy pearl barley in a rich, savory broth. It’s easy to prepare in one pot, makes plenty for the family, and tastes even better the next day.