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–+ servings
Beef Barley Soup

Cozy Up with Homemade Beef Barley Soup for Chilly Nights

Warm and comforting Beef Barley Soup is perfect for chilly nights, featuring tender beef, fresh veggies, and chewy barley.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can substitute with vegetable oil
  • 2 pounds beef stew meat can also use beef chuck roast
  • 1 teaspoon kosher salt adjust if using regular salt
  • 1 teaspoon black pepper adjust to taste
For the Veggies
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots diced into ½-inch pieces
  • 8 ounces cremini mushrooms sliced
For the Flavor Boost
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons tomato paste essential for richness
  • 2 tablespoons Worcestershire sauce
  • 2 leaves bay leaves remove before serving
For the Body
  • 6 cups low sodium beef broth or chicken broth
  • 1 cup pearl barley rinsed
For Garnish
  • 2 tablespoons fresh parsley chopped

Equipment

  • Dutch oven
  • slow cooker
  • Instant Pot

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in a single layer, browning on all sides for about 5-7 minutes.
  2. Reduce heat to medium and add the chopped onions, celery, carrots, and cremini mushrooms to the pot. Sauté for 5-6 minutes until the vegetables soften.
  3. Stir in garlic, dried thyme, and tomato paste, cooking for about 1 minute until fragrant.
  4. Return the browned beef along with any juices, pour in beef broth and Worcestershire sauce, add bay leaves, and stir to combine.
  5. Bring the mixture to a simmer, reduce heat to low, cover, and cook for 45 minutes.
  6. After 45 minutes, stir in rinsed pearl barley and let it simmer for an additional 45-60 minutes, or until tender.
  7. Remove bay leaves and taste for seasoning. Adjust with salt and pepper.
  8. Ladle the soup into bowls, garnishing with fresh parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or microwave until heated through.

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