Description
This hearty Beef Barley Soup features tender chunks of beef, nutty pearl barley, and vegetables simmered in a rich, savory broth. It’s a classic comfort food perfect for cold days, meal prep, or a satisfying family dinner. Packed with flavor and easy to make!
Ingredients
- For the soup:
- Beef chuck roast or stew meat, cut into bite-sized pieces
- Olive oil
- Onion, chopped
- Carrots, sliced
- Celery, sliced
- Garlic, minced
- Tomato paste
- Beef broth
- Pearl barley
- Bay leaf
- Dried thyme
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- In the same pot, sauté onions, carrots, and celery until softened (about 5–7 minutes). Add garlic and tomato paste; cook for 1 minute.
- Deglaze with a splash of broth, scraping up browned bits. Return beef to the pot. Add remaining broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 45 minutes or until beef is tender.
- Stir in pearl barley and simmer for another 30–40 minutes until barley is cooked through.
- Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- Add mushrooms, green beans, or spinach near the end of cooking for extra veggies.
- Swap barley for farro or brown rice if needed (adjust cook time).
- For a tomato-based broth, add a can of diced tomatoes.
- Barley continues to absorb liquid—add extra broth when reheating if needed.
