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Beef Barley Soup

A hearty one-pot soup made with tender beef chuck, pearl barley, carrots, celery, onion, tomato paste, and herbs simmered in a rich beef broth.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 6-quart Dutch oven or heavy-bottomed soup pot
  • Wooden spoon
  • Chef's knife
  • * Cutting board
  • * Measuring cups and spoons
  • Ladle

Ingredients
  

  • 1½ pounds beef chuck or stewing beef cut into 1-inch cubes
  • 1 cup pearl barley rinsed
  • 1 large yellow onion diced
  • 2 large carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 8 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • Fresh parsley chopped, for garnish

Instructions
 

  • Pat the beef dry and season with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until deeply browned. Transfer to a plate.
  • Reduce heat to medium. Add onion, carrots, and celery and cook for 5–6 minutes until softened.
  • Add garlic and tomato paste. Cook for 1–2 minutes.
  • Pour in ½ cup beef broth and scrape the browned bits from the bottom of the pot.
  • Return the beef and its juices to the pot. Add remaining broth, bay leaves, thyme, remaining salt, and pepper.
  • Bring to a gentle boil, reduce heat, partially cover, and simmer for 45–50 minutes, or until the beef is beginning to become tender.
  • Stir in rinsed pearl barley.
  • Continue simmering partially covered for 30–40 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender.
  • Remove the bay leaves. Taste and adjust seasoning.
  • Add additional broth or water if the soup is too thick.
  • Serve hot with fresh parsley.

Notes

Beef chuck gives the best texture for a long simmer.
Pearl barley does not require soaking.
Cooking time can vary depending on the beef cut and size of the cubes.
Barley continues absorbing broth as the soup sits, so leftovers will thicken.
Add hot broth or water when reheating if necessary.
Refrigerate leftovers for 3–4 days.
Freeze for about 2–3 months for best quality.