Beef Barley Soup

5 from 3 votes

This hearty beef barley soup is perfect for winter! It's made with tender, melt-in-your-mouth beef, hearty barley, and lots of veggies. It's an easy make-ahead friendly soup.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Soup

Cuisine: American

Servings: people

Calories: 331kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

2 pounds boneless beef chuck roast excess fat trimmed
1 teaspoon Kosher salt plus more to taste
½ teaspoon Ground black pepper plus more to taste
Olive oil for cooking
1 medium yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
2 cups sliced cremini mushrooms
6 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 cup canned diced tomatoes drained
2 teaspoons Worcestershire sauce
6 cups beef broth plus more as needed
1 cup water
1 cup pearl barley see note below
Fresh parsley for garnish

Instructions

Remove any excess fat from the beef and cut into small ½-inch cubes. Season with 1 teaspoon Kosher salt and ½ teaspoon of freshly ground black pepper.
Heat a few drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the beef until nicely browned. Do this in batches to not overcrowd the pan to prevent steaming. Letting the beef sear undisturbed for a few minutes will get you a better sear. Tip: If you notice extra liquid, absorb it with paper towel.
Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Don’t wipe the pot clean - those brown bits are packed with flavor.
To the same pot, add a few more drizzles of olive oil. Sauté the onions, celery and carrots for about 8 minutes until softened. The moisture released from the veggies should help deglaze the brown bits. If not, add a splash of broth to deglaze.
Then, add the minced garlic, thyme, and mushrooms. Cook for another 3 minutes until fragrant, stirring.
Stir in the canned diced tomatoes and the Worcestershire sauce. Return the cooked meat to the pot, and add the beef broth and the water. Season with salt and pepper to taste. Bring to a boil and then reduce heat to a low simmer. Simmer for 35 minutes, covered.
Next, stir in the pearl barley. Bring back to a simmer and cook for another 40 minutes (covered) until the barley is tender and the soup is slightly thickened, stirring occasionally. Adjust the amount of broth to taste, as well as more salt and pepper if needed.
Serve warm with fresh parsley as garnish. Enjoy with some warm bread.

Notes

Pearl barley: There are many types of barley, so make sure to check the packaging before purchasing. This recipe uses “pearl barley.” Do not use hulled barley.
Quick-cooking barley: For a quicker soup, you can use “quick-cooking barley.” Make the soup as directed and simmer, covered, for 1 hour. Then, add the quick barley and cook for 10-15 minutes until tender.
Make ahead: Reduce the cooking time of the barley by 10-15 minutes. When reheating add a few splashes of beef broth and simmer over the stovetop. Let cool down and refrigerate in airtight containers for 3-5 days. Reheat over the stovetop, adding extra broth as needed.
Freezing: Freeze for up to 3 months. Thaw in the fridge overnight or reheat from frozen over the stovetop.

Substitutions and variations:

Fresh thyme: Dried Italian seasoning. Use about half the amount.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition