Beef Barley Soup – A Hearty Easy Recipes Classic
A cozy, nourishing beef barley soup made with tender beef, hearty vegetables, and wholesome barley. Perfect for chilly nights.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds beef chuck, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 tablespoon tomato paste
- 8 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ¾ cup pearl barley, rinsed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, searing on all sides until browned. Remove and set aside.
- In the same pot, add the diced onion and cook for 5 minutes until translucent. Add garlic and cook for 1 more minute.
- Stir in carrots and celery, then cook for another 3–4 minutes.
- Add tomato paste and stir until vegetables are coated and fragrant.
- Pour in beef broth, add bay leaf, thyme, and return the browned beef to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes.
- Stir in rinsed barley and cook uncovered for another 45–60 minutes until beef and barley are tender.
- Season with salt and pepper to taste. Discard bay leaf and garnish with chopped parsley before serving.