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Beef & Barley Soup Recipe

Beef & Barley Soup Recipe
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★★★★★

5.2 from 10 reviews

A hearty and comforting Beef & Barley Soup packed with tender beef, nutritious barley, and fresh vegetables, simmered in a flavorful beef stock with herbs for a satisfying meal.

Ingredients

Scale

Beef and Seasoning

  • 1 (3-pound) chuck roast, fat trimmed, cut into approximately 1-inch pieces
  • 1 tablespoon kosher salt, plus more for serving

Vegetables & Aromatics

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

Flavorings & Liquids

  • 3 tablespoons extra-virgin olive oil
  • 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

Grain

  • 1 cup pearl barley

Finishing

  • Freshly cracked black pepper, to taste
  • Finely chopped fresh flat-leaf parsley leaves, for serving (optional)

Instructions

  1. Season and Brown the Beef: Season the beef pieces all over with kosher salt. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until the oil begins to smoke. Working in batches, add the beef and cook, turning occasionally, until browned on all sides, about 2 to 3 minutes per side. Remove the browned beef and transfer to a plate.
  2. Sauté the Vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook, stirring frequently, until the vegetables soften, about 5 minutes. If they stick to the pot, add a splash of water and scrape up any browned bits. Add the minced garlic and cook, stirring, for about 1 more minute until fragrant. Stir in the tomato paste and beef bouillon to combine well.
  3. Simmer the Beef and Broth: Return the browned beef and any juices to the pot. Add the fresh thyme leaves, beef stock, and low-sodium soy sauce. Increase the heat to high and bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and simmer gently for 60 minutes to tenderize the meat.
  4. Add Barley and Finish Cooking: Stir in the pearl barley and continue to simmer the soup uncovered, stirring occasionally, until both the beef and barley are tender, about 30 minutes more. Adjust salt to taste.
  5. Serve: Ladle the soup into bowls. Top each serving with freshly cracked black pepper and chopped parsley if desired for a fresh herbal note.

Notes

  • For a thicker soup, you can reduce the broth slightly by simmering uncovered longer.
  • Pearl barley can be substituted with hulled barley for a chewier texture, but adjust cooking time accordingly.
  • Use homemade beef stock if possible for deeper flavor.
  • Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • For a gluten-free version, substitute barley with gluten-free grains like quinoa or rice.

Nutrition

Keywords: beef barley soup, hearty soup, beef stew, comfort food, winter soup, healthy soup

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