Description
This hearty Beef Barley Soup is a comforting, classic American main dish perfect for warming up on a chilly day. Tender chunks of seared beef are simmered with wholesome barley, fresh vegetables, and a rich beef broth seasoned with Italian herbs and garlic. The slow simmering melds all the flavors into a deliciously thick, satisfying soup that’s both nutritious and filling.
Ingredients
Meat and Seasoning
- 4 tablespoons extra virgin olive oil, divided
- 1 ½ pounds chuck roast trimmed, or beef stew meat
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons all purpose flour
Vegetables and Flavorings
- 3 large carrots peeled and chopped
- 2 stalks celery diced
- 1 medium onion diced (yellow or white)
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons tomato paste
Liquids and Grains
- 8 cups low sodium beef broth or stock (substitute one can of Beef Consomme for richer beef flavor)
- 2 cups water
- 1 bay leaf
- ⅔ cup barley
Garnish (Optional)
- Chopped parsley
Instructions
- Heat Oil: Add 2 tablespoons of extra virgin olive oil to a large dutch oven or stock pot and place over medium heat.
- Prepare Beef: Transfer beef to a large ziplock bag or mixing bowl and season with salt and pepper. Add flour and toss until evenly coated.
- Sear Beef: Add beef to the dutch oven in batches, searing each piece 1 to 2 minutes per side until brown. Avoid overcrowding the pot. Remove cooked beef to a plate and repeat with remaining meat, adding more oil if needed.
- Sauté Vegetables: Add remaining olive oil to the pot and scrape up browned bits on the bottom. Add carrots, celery, and onion. Reduce heat to medium-low and cook, stirring frequently, until vegetables soften, about 7 to 9 minutes.
- Add Flavorings: Stir in Italian seasoning, minced garlic, and tomato paste. Cook for 2 to 3 minutes until garlic is aromatic.
- Combine Ingredients: Return seared beef to the pot. Pour in beef broth and water. Scrape the bottom of the pot again to release any stuck bits.
- Add Barley and Bay Leaf: Stir in the bay leaf and barley until combined.
- Bring to Boil: Increase heat to medium-high and bring soup to a boil. Let boil for 2 to 3 minutes.
- Simmer Soup: Reduce heat to medium-low, cover with lid slightly cracked, and cook at a simmer for 45 minutes to 1 hour. Stir occasionally until barley is tender and beef is cooked through.
- Finish and Serve: Remove the bay leaf. Ladle soup into bowls and garnish with chopped parsley. Serve hot and enjoy!
Notes
- Storage: After cooling to room temperature, store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Cool completely before transferring soup to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain texture. Microwave reheating for individual portions is also suitable.
- Texture Note: Barley texture may slightly change after freezing and reheating.
- See the full recipe post for extra tips and variations.