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Easy Beef Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 11 reviews
  • Author: Sue
  • Prep Time: 20 mins
  • Cook Time: 2 hrs 15 mins
  • Total Time: 2 hrs 35 mins
  • Yield: 3 quarts, about 12 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Description

This Easy Beef Barley Soup is a hearty, intensely savory soup featuring tender chunks of beef, plump pearled barley, and perfectly cooked vegetables. The recipe calls for browning beef to build deep flavor, simmering with fresh herbs, and finishing with a touch of fish sauce for umami complexity. It yields a comforting, protein-rich soup that's perfect for a satisfying meal and freezes well for future enjoyment.

Ingredients

Beef

  • 2 pounds (1 kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3 kg) bone-in beef short ribs, ribs removed and reserved
  • Kosher salt and freshly ground black pepper

Vegetables

  • 3 large carrots (10 ounces; 280 g), diced
  • 1 large yellow onion (12 ounces; 340 g), diced
  • 2 ribs celery (6 ounces; 170 g)
  • 4 medium cloves garlic, roughly chopped

Broth and Seasoning

  • 3 quarts (3 L) homemade or store-bought chicken stock
  • Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
  • 1 cup pearled barley (7 ounces; 200 g)
  • 1/2 teaspoon (3 ml) Asian fish sauce (optional)
  • Minced fresh parsley, for garnish
  • 1 tablespoon (15 ml) canola oil

Instructions

  1. Season and Brown the Beef: Season the beef pieces generously with kosher salt and freshly ground black pepper. Heat canola oil in a large pot or Dutch oven over high heat until just smoking. Working in batches if necessary, add the beef and cook, turning occasionally, until deeply browned on all sides, about 5 minutes per side. Transfer browned beef to a large platter.
  2. Sauté the Vegetables: Add the diced carrots, onion, celery, and chopped garlic to the pot. Cook, stirring frequently and scraping up any browned bits from the bottom, until the vegetables are lightly browned and fragrant, about 6 minutes. Transfer the vegetables to a heatproof bowl and set aside.
  3. Deglaze and Simmer Stock: Pour the chicken stock into the pot and bring to a simmer, scraping the bottom to loosen any browned bits for added flavor.
  4. Add Beef and Herbs: Cut the browned beef into chunks and return them to the pot along with any reserved bones and the herb sachet (thyme, bay leaf, black peppercorns). Bring the mixture to a gentle simmer and reduce heat to maintain a low simmer. Cook uncovered for 1 to 2 hours, until beef is very tender, skimming off any foam that appears.
  5. Finish the Soup: Remove and discard bones and herb sachet. Add pearled barley, the reserved sautéed vegetables, and fish sauce if using. Simmer gently for about 30 minutes, until barley and vegetables are tender. Season the soup with additional salt and pepper to taste. If soup is too thick, add water to reach your preferred consistency.
  6. Serve: Ladle soup into bowls and garnish with minced fresh parsley. Serve hot and enjoy the comforting, hearty flavors.

Notes

  • Beef chuck is an easier and more affordable option and yields excellent flavor. Short ribs provide a deeper, beefier flavor especially when cooked with the bones.
  • Ask your butcher to remove and reserve the bones for you if you use short ribs.
  • If using chuck already cut into stew chunks, sear only half and add the other half raw when simmering for the best texture.
  • Chicken stock is recommended for a clearer, cleaner broth; good quality homemade beef stock also works well.
  • This soup freezes well and can be stored frozen for 3 to 6 months.

Find it online: https://suerecipe.com/easy-beef-barley-soup-recipe/