Description
This hearty Beef Barley Soup is packed with tender chunks of beef, savory vegetables, and chewy pearl barley simmered in a rich, flavorful broth. Cozy, comforting, and perfect for chilly days, this classic soup delivers deep homemade flavor with simple everyday ingredients.
Ingredients
2 tbsp olive oil
1 ½ lbs beef stew meat (or chuck roast, cubed)
Salt and pepper, to taste
1 medium onion, diced
2–3 celery stalks, diced
3 carrots, peeled and sliced
8 oz cremini mushrooms, sliced (optional)
4 cloves garlic, minced
1 tsp dried thyme
2 bay leaves
2 tbsp tomato paste
8 cups beef broth
1 tbsp Worcestershire sauce
1 cup pearl barley (not hulled; adjust timing if quick-cooking)
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and brown it on all sides. Remove the beef to a plate and set aside.
Add the onion, celery, carrots, and mushrooms to the pot. Sauté until the vegetables begin to soften.
Stir in the garlic, thyme, and tomato paste. Cook for 1 minute to deepen the flavor.
Return the browned beef (and any juices) to the pot.
Pour in the beef broth and Worcestershire sauce, and add the bay leaves. Stir to combine.
Cover and simmer for 45 minutes.
Add the pearl barley, then cover and cook for another 45–60 minutes, or until the beef and barley are tender.
Remove bay leaves, adjust seasoning with salt and pepper, and serve warm.
Notes
If your barley is labeled “quick-cooking,” add it later in the cooking process so it doesn’t overcook.
Add extra broth or water if the soup becomes too thick.
Mushrooms can be omitted without affecting overall flavor.
This soup thickens as it sits — add a splash of broth when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg