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Beef and Barley Soup

Beef and Barley Soup
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Warm up with a rich and hearty Beef and Barley Soup featuring tender slow-cooked beef, wholesome barley, and flavorful vegetables. This comforting one-pot meal combines protein, fiber, and fresh herbs to deliver a nutritious and soul-soothing dish perfect for chilly evenings or cozy family dinners.

Ingredients

Scale

Meat

  • 1.5 pounds beef chuck, cut into bite-sized pieces

Vegetables

  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 2 cloves garlic, minced

Pantry Staples & Seasonings

  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cooking oil (for browning)

Grains

  • 3/4 cup pearl barley

Instructions

  1. Brown the beef: Season the beef chuck pieces with salt and pepper. Heat oil in a large pot over medium-high heat, then brown the beef in batches until all sides have a caramelized crust. This seals in the flavor and adds depth to the soup.
  2. Sauté the vegetables: Remove the browned beef and set aside. In the same pot, add diced onions, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant, scraping up browned bits from the bottom to incorporate extra flavor.
  3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for about one minute until the garlic is aromatic and the tomato paste slightly caramelizes, enriching the soup’s base.
  4. Combine ingredients and simmer: Return the beef to the pot along with beef broth, dried thyme, bay leaves, and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer gently for about 1 hour to tenderize the beef and meld flavors.
  5. Add barley and finish cooking: Stir in the pearl barley and continue simmering for an additional 30 to 40 minutes until barley is tender but chewy. Adjust seasoning if needed. Remove bay leaves before serving.

Notes

  • Use well-marbled beef chuck for tender, flavorful meat.
  • Properly browning the beef develops richer flavors.
  • Soak barley for 30 minutes beforehand to reduce cooking time if desired.
  • Skim excess fat during simmering for a clearer broth.
  • Add fresh parsley or thyme just before serving for bright herbal notes.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze cooled soup in portions for up to 3 months.
  • Reheat gently on the stove, adding water or broth if soup thickens.

Nutrition

Keywords: beef barley soup, hearty soup, slow cooked soup, easy beef soup, comfort food, one-pot meal

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