Print

Hearty Beef Barley Soup for Cozy Nights

Close-up of a rich, dark bowl of beef barley soup featuring tender beef chunks, plump barley, and bright orange carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty beef barley soup packed with tender beef, chewy barley, and flavorful vegetables. It is perfect for cold weather and easy to prepare ahead of time.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup pearl barley, rinsed
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup water (optional, for thinning)

Instructions

  1. Season the beef cubes lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches; do not overcrowd the pot. Remove the browned beef and set it aside.
  3. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the beef to the pot. Stir in the rinsed barley, beef broth, diced tomatoes, thyme, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
  7. Remove the bay leaf. Taste the soup and adjust salt and pepper as needed. If the soup is too thick, stir in up to 1 cup of water.
  8. Serve hot. This soup is excellent for meal prep.

Notes

  • For a richer broth, sear the beef well to develop deep brown fond on the bottom of the pot, then deglaze with a splash of water or wine before adding the broth.
  • Pearl barley works best for texture; avoid quick-cooking barley if you want a chewy bite.
  • You can adapt this recipe for a slow cooker: brown the beef and sauté the vegetables first, then combine all ingredients (except water) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Find it online: https://cookingzenith.com/best-beef-barley-soup-recipe/