Beef Barley Soup Recipe

Beef barley soup in a dark bowl garnished with chopped parsley.

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5 from 1 vote

A thick and hearty comfort meal with tender chunks of beef, plump barley pearls, and perfectly cooked vegetables.

Prep Time10

Cook Time1 45

Course: Dinner, Soup

Cuisine: American

Keyword: barley, beef, soup

Servings:

Calories: 483kcal

Ingredients

3 tbsp Olive oil divided
2 lbs Chuck roast cut into 1-inch cubes
3 medium Carrots diced into 1/2-inch pieces
2 large Celery ribs diced into 1/2-inch pieces
1 medium Onion diced
1 tbsp Tomato paste
4 cloves Garlic minced
1/2 cup Red wine
1 tbsp Worcestershire sauce
6 cups Low-sodium beef broth
4 sprigs Fresh thyme or 1/2 tsp dried thyme
3/4 cup Pearl barley
1/2 tsp Kosher salt more or less to taste
1/2 tsp Black pepper more or less to taste
1/4 cup Fresh parsley minced

US Customary - Metric

Instructions

Heat a large dutch oven or heavy-bottomed stock pot over medium-high heat, and add 2 tablespoons of olive oil. Pat the beef cubes dry with paper towels. Season them with salt and pepper.
3 tbsp Olive oil
Brown the beef on all sides. Do this in batches, don’t overcrowd the pan. Remove the meat to a plate, and set aside.
2 lbs Chuck roast
Add the remaining tablespoon of olive oil. Add the carrots, celery, and onions and saute for about 5 minutes, add the tomato paste and minced garlic. Saute for about 30 seconds until fragrant.
3 medium Carrots, 2 large Celery ribs, 1 medium Onion, 1 tbsp Tomato paste, 4 cloves Garlic
Add the red wine, and boil for about 2 minutes while scraping the brown bits up from the bottom of the pan.
1/2 cup Red wine
Add the browned beef back to the pan with the thyme, Worcestershire sauce, and beef broth. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 45 minutes stirring occasionally. The beef cubes will not be fall apart tender at this point.
1 tbsp Worcestershire sauce, 4 sprigs Fresh thyme, 6 cups Low-sodium beef broth
Add the barley, cover, and simmer for 45-60 minutes until the barley is tender stirring occasionally. Barley is done when it is tender, yet slightly chewy. This is when the beef should be ultra tender!
3/4 cup Pearl barley
Season to taste with salt and pepper. Stir in the fresh parsley and remove the thyme stems.
1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1/4 cup Fresh parsley

Notes

This is a thick soup (almost stew-like) if it’s too thick for you add more beef broth until you reach your desired consistency.

If you don’t want to use red wine replace it with 1/2 cup of beef broth.

Make Ahead - See FAQ section.

Storing - Let the soup cool, place it in an airtight container, and refrigerate for up to 4 days. When reheating you may need to add more beef broth or water. The barley tends to soak up most of the broth.

Freezing - Let the soup cool, place it in a freezer-safe airtight container, and freeze it for up to 3 months. Thaw in the refrigerator overnight, and reheat using your desired method. You may need to add more broth or water.

Nutrition