Beef Barley Soup (Printable Recipe)
Savory beef and barley simmered to perfection in a rich broth with tender vegetables.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 tablespoons extra virgin olive oil, divided
02 -
1 ½ pounds chuck roast, trimmed, or beef stew meat
03 -
1 teaspoon fine sea salt
04 -
½ teaspoon freshly ground black pepper
05 -
2 tablespoons all-purpose flour
06 -
3 large carrots, peeled and chopped
07 -
2 stalks celery, diced
08 -
1 medium onion, diced (yellow or white)
09 -
2 teaspoons Italian seasoning
10 -
2 teaspoons minced garlic
11 -
3 tablespoons tomato paste
12 -
8 cups low sodium beef broth or stock
13 -
2 cups water
14 -
1 bay leaf
15 -
⅔ cup pearl barley
→ Garnish
16 -
Chopped fresh parsley (optional)
# Steps to Follow:
01 -
Add 2 tablespoons of olive oil to a large dutch oven or stock pot and place over medium heat.
02 -
Season beef with salt and pepper, then toss with flour in a bowl or plastic bag to coat evenly.
03 -
In batches, sear beef in the pot for 1–2 minutes per side until browned. Do not overcrowd. Remove to a plate.
04 -
Add remaining oil and scrape the pot bottom. Add carrots, celery, and onion. Cook over medium-low heat for 7–9 minutes until softened.
05 -
Stir in Italian seasoning, minced garlic, and tomato paste. Cook for 2–3 minutes until fragrant.
06 -
Return beef to pot. Add beef broth and water. Scrape bottom with a spatula to release browned bits.
07 -
Stir in barley and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer.
08 -
Cover with lid slightly ajar and simmer for 45–60 minutes, stirring occasionally, until beef is tender and barley is cooked.
09 -
Remove bay leaf. Ladle soup into bowls and garnish with chopped parsley if desired.
# Extra Tips:
01 -
Browning beef enhances depth of flavor.
02 -
Pearl barley adds a chewy texture and cooks quickly.
03 -
Use beef bone broth for a richer, deeper flavor.
04 -
Let soup rest a few minutes before serving to enhance taste.
05 -
Taste and adjust seasoning throughout cooking for balance.