Beef Barley Soup

A top down view of a spoon in a bowl of beef and barley soup.

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This easy Beef Barley Soup recipe is loaded with tender chunks of beef, hearty barley and a rich, flavorful broth in every spoonful - the perfect thing to warm up with on a cold day! One taste of this classic, comforting soup and you'll be hooked!

Course Main Dish, Soup

Cuisine American

Keyword beef and barley soup, beef and barley soup recipe, beef barley soup, beef barley soup recipe, recipe for beef barley soup

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 377kcal

Author Trish - Mom On Timeout

Ingredients

4 tablespoons extra virgin olive oil divided
1 ½ pounds chuck roast trimmed, or beef stew meat
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
2 tablespoons all purpose flour
3 large carrots peeled and chopped
2 stalks celery diced
1 medium onion diced (yellow or white)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
3 tablespoons tomato paste
8 cups low sodium beef broth or stock, substitute in one can of Beef Consomme for richer beef flavor
2 cups water
1 bay leaf
⅔ cup barley

Garnish (Optional)

chopped parsley

Instructions

Add 2 tablespoons of extra virgin olive oil to a large dutch oven or stock pot and place over medium heat.
4 tablespoons extra virgin olive oil
Transfer beef to a large ziploc bag or large mixing bowl and season with salt and pepper. Add flour and toss to coat.
1 ½ pounds chuck roast, 1 teaspoon fine sea salt, ½ teaspoon fresh ground black pepper, 2 tablespoons all purpose flour
Cook the beef by adding the meat to the dutch oven in batches, cooking for 1 to 2 minutes per side, just until the meat is seared and browned. Be careful not to overcrowd. Remove to a plate and then continue cooking until all meat is seared adding additional oil as needed.
Add remaining olive oil to pot and scrape the bottom to loosen any bits on the bottom. Add carrots, celery and onion and reduce heat to medium low, cooking until vegetables have softened, about 7 to 9 minutes, stirring frequently.
4 tablespoons extra virgin olive oil, 3 large carrots, 2 stalks celery, 1 medium onion
Stir in the Italian seasoning, minced garlic and tomato paste until the garlic is aromatic, about 2 to 3 minutes.
2 teaspoons Italian seasoning, 2 teaspoons minced garlic, 3 tablespoons tomato paste
Add the beef back to the pot and pour in the beef broth and water. Use a spatula to scrape the bottom of the pot again.
8 cups low sodium beef broth, 2 cups water
Add bay leaf and barley and stir to combine.
1 bay leaf, ⅔ cup barley
Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 to 3 minutes before reducing the heat to medium-low.
Place lid on pot with the lid slightly cracked and cook at a simmer for 45 minutes to 1 hour or until barley is cooked through and the beef is tender, stirring occasionally.
Remove the bay leaf, ladle into bowls and top with chopped parsley. Enjoy!
chopped parsley

Notes

Storage Information

Refrigerator: After it has cooled to room temperature, leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, you can freeze the soup. Let it cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can alter its texture. You can also reheat individual portions in the microwave instead. Note: The texture of the barley may slightly change after freezing and reheating.

Please see post above for more information and recipe tips.

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