Description

This Hearty Beef Barley Soup is a comforting, savory dish perfect for chilly days. Featuring tender chunks of seared chuck roast simmered with nutrient-rich pearl barley and a medley of vegetables and herbs, this soup delivers a satisfying blend of flavors and textures. Slow-cooked to perfection, it’s an ideal one-pot meal that nourishes both body and soul.

Ingredients

Scale

Beef and Seasonings

2 pounds chuck roast, cut into chunks
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil, divided

Vegetables and Aromatics

2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped yellow onion
2 tablespoons tomato paste
4 cloves garlic, minced

Liquids and Flavorings

6 cups low-sodium chicken or beef broth
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce

Herbs and Grain

1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
3/4 cup pearl barley
2 tablespoons minced fresh parsley

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Instructions

Sear the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef chunks dry, season them with salt and freshly ground black pepper, then sear in batches until they’re nicely browned on all sides. Remove and set aside.
Sauté Vegetables: Add the remaining tablespoon of olive oil to the pot. Add chopped carrots, celery, and onion, sautéing for about 3 minutes until slightly softened. Stir in tomato paste and minced garlic, cooking an additional 1 minute to develop their flavors.
Add Broth and Seasonings: Pour in the broth, soy sauce, and Worcestershire sauce. Stir in minced rosemary and thyme, along with salt and pepper to taste. Return the seared beef and any accumulated juices back into the pot.
Simmer the Soup: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 45 to 60 minutes, or until the beef is beginning to tenderize.
Add Barley and Continue Cooking: Stir in the pearl barley, cover, and continue to simmer for an additional 45 to 60 minutes, until the barley is soft and the beef is fork-tender.
Finish with Fresh Parsley: Just before serving, stir in the minced fresh parsley to add a fresh herbal note. Adjust seasoning if needed and serve hot.

Notes

For best results, use chuck roast as it becomes tender and flavorful when slow-cooked.
You can substitute pearl barley with hulled barley for a chewier texture, but adjust cooking times accordingly.
If you prefer a thicker soup, remove the lid during the last 15 minutes of cooking to allow some liquid to evaporate.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well; cool completely before freezing in portions.

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American