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Beef Barley Soup Recipe

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4.3 from 4 reviews

This hearty Beef Barley Soup combines tender beef chuck cubes, nutritious pearl barley, and a medley of vegetables simmered in a flavorful broth. Perfect for a comforting meal, this soup is rich in taste and texture, offering a balanced mix of protein, fiber, and vitamins. The slow-simmered beef and barley create a satisfying, warm dish ideal for colder days or anytime you crave a wholesome, homemade soup.

Ingredients

Meat

  • 1 pound beef chuck cubes

Vegetables

  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced

Liquids and Sauces

  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 28-ounce can crushed tomatoes
  • 6 cups beef stock

Grains and Seasonings

  • 1 cup pearled barley
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 tablespoon Italian seasoning

Instructions

  1. Heat the oil and season the beef: Add olive oil to a large Dutch oven and place over medium-high heat for 1 minute. While the oil heats, season the beef chuck cubes evenly with ½ teaspoon salt and ½ teaspoon black pepper.
  2. Sear the beef: Once the oil is shimmering, add the seasoned beef cubes to the pot. Cook for about 10 minutes, stirring occasionally until the beef is browned on all sides. Use a slotted spoon to remove the beef and set it aside.
  3. Sauté the vegetables: Add the diced onion, carrots, and celery to the Dutch oven. Season with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Reduce the heat to medium and cook for around 10 minutes, stirring occasionally and scraping the brown bits from the bottom of the pot until the vegetables begin to soften.
  4. Add seasonings and liquids: Stir in the Italian seasoning and Worcestershire sauce to coat the vegetables well. Cook for 1 to 2 minutes, then pour in the crushed tomatoes and beef stock, scraping the pot to loosen any remaining browned bits.
  5. Simmer the beef and broth: Return the seared beef to the pot and bring the mixture to a boil. Cover the Dutch oven, reduce the heat to a simmer, and cook for 1 hour to develop flavors and tenderize the beef.
  6. Add barley and cook further: After 1 hour, stir in the pearl barley, cover again, and continue simmering for an additional hour or until the barley is tender and the beef is fully cooked through.

Notes

  • For deeper flavor, brown the beef well before removing to sauté vegetables.
  • Pearled barley cooks faster than hulled barley, making it ideal for soups.
  • If the soup becomes too thick, add more beef stock or water to adjust consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Vegetables can be varied; potatoes or peas are good additions.
  • Use low-sodium beef stock if you prefer a less salty soup.

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