Go Back

Hearty Beef Barley Soup

Beef barley soup simmers beef chuck until fork-tender with pearl barley, carrots, and savory broth. This hearty Dutch oven soup has a rich broth and tender, satisfying texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 14 minutes
Total Time 2 hours 34 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1.5 lb beef chuck cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 8 cups low-sodium beef broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup pearl barley rinsed
  • 3 carrots medium, peeled and cut into 1/2-inch pieces
  • 1 tbsp Worcestershire sauce
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with the kosher salt and black pepper.
  3. Brown the beef in batches on all sides, about 5 minutes per batch.
  4. Transfer the beef to a plate.
  5. Add the onion and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Add the beef broth, water, bay leaves, and thyme, scraping up any browned bits.
  8. Return the beef and its juices to the pot.
  9. Bring the soup to a boil.
  10. Cover and simmer over low heat until the beef is nearly tender, 1 hour 15 minutes to 1 hour 30 minutes.
  11. Stir in the barley and carrots.
  12. Cover and simmer until the barley is tender and the beef is fork-tender, 35 to 45 minutes.
  13. Remove the bay leaves.
  14. Stir in the Worcestershire sauce and parsley.
  15. Serve.

Notes

Brown the beef in batches without crowding the pot for better browning. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free variation, replace the pearl barley with an equal amount of rinsed rice and cook until tender.