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Beef Barley Soup Recipe

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4.2 from 14 reviews

A hearty and comforting Beef Barley Soup featuring tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in a savory broth infused with thyme and Worcestershire sauce. Perfect for a wholesome meal that warms you up on chilly days.

Ingredients

Meat and Seasonings

  • 1 pound beef stew meat
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper

Vegetables and Aromatics

  • 1 medium yellow onion (chopped)
  • 3 ribs celery (chopped)
  • 3 carrots (chopped into ½-inch pieces)
  • 8 ounces cremini mushrooms (sliced)
  • 4 cloves garlic (minced)

Herbs and Flavorings

  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • Chopped fresh parsley (for serving)

Liquids and Grains

  • 1 tablespoon olive oil
  • 6 cups low sodium beef broth (or low sodium chicken broth, plus more as needed)
  • ¾ cup pearl barley (rinsed)

Instructions

  1. Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef stew meat seasoned with salt and pepper. Cook until browned on all sides, then remove the beef and set aside on a clean plate to rest.
  2. Sauté Vegetables: In the same pot, add chopped onion, celery, carrots, and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add Garlic, Thyme, and Tomato Paste: Stir in the minced garlic, dried thyme, and tomato paste. Cook for another minute, stirring constantly to blend the flavors.
  4. Return Beef to Pot: Return the browned beef along with any accumulated juices from the plate back into the pot.
  5. Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, and add bay leaves. Stir well, bring the soup to a gentle simmer, then reduce heat to low. Cover and let it simmer gently for 45 minutes.
  6. Cook Barley: Stir in the rinsed pearl barley, cover the pot again, and continue simmering for another 45 to 60 minutes, until both barley and beef are tender.
  7. Finish and Serve: Remove bay leaves and discard. If the soup has thickened too much, add extra broth to reach the desired consistency. Warm the soup over medium heat if needed. Adjust seasoning with additional salt and pepper to taste. Serve garnished with chopped fresh parsley.

Notes

  • Beef stew meat can be substituted with chuck roast cut into cubes.
  • Using low sodium broth allows better control over saltiness.
  • Rinsing barley removes excess starch and prevents clumping.
  • For a thicker soup, cook barley longer or reduce broth before adding barley.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely.

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