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Beef and Barley Soup

Hearty beef and barley soup in a rustic bowl with vegetables and parsley.
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This is a deeply comforting and hearty soup featuring tender beef, chewy pearl barley, and vegetables in a rich, savory broth. It's a forgiving, family-friendly meal that simmers into the ultimate cozy dinner.

Ingredients

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  • 1.5 pounds beef stew meat (chuck roast), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 8 cups low-sodium beef broth
  • 1 cup pearl barley, rinsed
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 cup frozen peas
  • 0.25 cup fresh parsley, chopped

Instructions

  1. Pat beef cubes dry and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 2-3 minutes per side. Remove to a plate.
  2. In the same pot, add onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add thyme and bay leaves. Pour in 1 cup of broth to deglaze the pot, scraping up browned bits.
  4. Return beef and juices to pot. Add remaining broth, barley, Worcestershire, and soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, until beef and barley are tender.
  5. Stir in frozen peas. Remove from heat. Discard bay leaves. Stir in parsley. Taste and adjust seasoning with salt and pepper.

Notes

For a gluten-free version, substitute pearl barley with 1 cup rinsed brown lentils. Do not use quick-cooking barley. Soup thickens upon standing; add a splash of broth or water when reheating if needed.

Nutrition

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