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A comforting bowl of homemade Beef And Barley Soup is showcased as the featured image for this recipe.

Best Beef and Barley Soup

This hearty and comforting beef and barley soup is made with tender beef chuck, nutty barley, and a medley of vegetables simmered in a rich beef broth. The key to its depth of flavor lies in searing the beef, building a flavorful base, and simmering the soup slowly.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth low sodium
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
  2. Season beef cubes with salt and pepper.
  3. Working in batches, sear the beef on all sides until browned. Remove beef from the pot and set aside.
  4. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Return the beef to the pot.
  7. Pour in beef broth and add barley, diced tomatoes (with their juice), thyme, rosemary, and bay leaf.
  8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
  9. Remove the bay leaf.
  10. Stir in frozen peas during the last 15 minutes of cooking.
  11. Season with salt and pepper to taste.
  12. Ladle soup into bowls and garnish with fresh parsley.

Notes

For a richer flavor, use homemade beef broth. You can also add a splash of red wine during the simmering process. For a chewier texture, use hulled barley instead of pearl barley, but increase the cooking time. Store leftover soup in an airtight container in the refrigerator for up to 3 days.