Hearty Beef Barley Soup
Warm, cozy, and deeply flavorful – this Beef Barley Soup is a classic comfort food that tastes like a hug in a bowl. With tender chunks of beef, wholesome barley, and a medley of vegetables, this soup is perfect for chilly nights or meal prep for the week.
Servings 6 bowls
Calories 410kcal
Cost $18–$22
Ingredients
- 1.5 lbs beef stew meat (chuck roast or sirloin), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 1 cup pearl barley rinsed
- 2 tablespoons tomato paste
- 6 cups beef broth low-sodium preferred
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce optional, for depth
- 1 cup frozen peas optional, added near end
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (do this in batches if needed) and sear on all sides until browned. This helps build deep flavor. Remove the browned beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the veggies begin to soften. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the thyme, rosemary, and a pinch of salt and pepper.
- Return the seared beef to the pot. Pour in the beef broth and water. Scrape the bottom of the pot to release any browned bits (flavor gold!). Add in the bay leaf and Worcestershire sauce. Bring everything to a boil.
- Once boiling, reduce the heat to low. Cover partially and let it simmer for about 1 hour, or until the beef is tender.
- Stir in the rinsed barley and simmer for another 35–40 minutes, uncovered, stirring occasionally to prevent sticking. Add peas during the last 5 minutes if using.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with fresh parsley sprinkled on top and a side of crusty bread if desired.
Notes
1. Brown the Beef Well:
Don’t rush this step. A deep sear adds layers of flavor that elevate the whole soup. 2. Use Pearl Barley:
Pearl barley cooks faster and adds a creamy texture as it releases starch - perfect for this style of soup. 3. Don’t Add Barley Too Early:
If added too soon, barley can overcook and soak up too much broth. Always wait until the beef is nearly tender. 4. Store Smartly:
This soup thickens as it cools. When reheating, add a splash of broth or water to loosen it back to your desired consistency.
Don’t rush this step. A deep sear adds layers of flavor that elevate the whole soup. 2. Use Pearl Barley:
Pearl barley cooks faster and adds a creamy texture as it releases starch - perfect for this style of soup. 3. Don’t Add Barley Too Early:
If added too soon, barley can overcook and soak up too much broth. Always wait until the beef is nearly tender. 4. Store Smartly:
This soup thickens as it cools. When reheating, add a splash of broth or water to loosen it back to your desired consistency.