Beef Barley Soup
A hearty and comforting beef barley soup made with tender beef, chewy barley, and fresh vegetables in a rich, savory broth. Perfect for cold days and family meals.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium beef broth
- 1 cup pearl barley, rinsed
- 1 can diced tomatoes, with juice 14.5 oz can
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Return the browned beef to the pot. Add beef broth, diced tomatoes with juice, barley, bay leaves, thyme, and rosemary. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and barley is cooked through.
- Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, mash some of the barley against the side of the pot during the last 10 minutes of cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.