Best Beef and Barley Soup
Hearty, comforting beef and barley soup is perfect for chilly evenings. This classic dish combines tender beef, nutritious barley, and a medley of veggies simmered to perfection.
Equipment
- Dutch oven or large pot
Ingredients
- 1 ½ lbs chuck roast cut into 1-inch cubes
- 1/2 cup onion diced
- 1 cup carrots peeled and sliced
- 1/2 cup celery stalks diced
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 cup pearl barley
- 4 tablespoons olive oil divided
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in a single layer. Sear them until they are browned on all sides, then remove the beef and set it aside.
- In the same pot, add the remaining 2 tablespoons of olive oil, the diced onion, carrots, and celery. Sauté them until softened, scraping up any brown bits from the bottom of the pot.
- Stir in the tomato paste and cook for about 2 minutes to enhance its flavor. Return the browned beef to the pot, then pour in the beef stock and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 1-1 ½ hours, or until the beef is tender.
- Rinse the barley (if needed) and stir it in. Cover and continue to simmer on low heat for another 40-60 minutes, until the barley is tender.
- Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and serve hot.
Notes
- Choose quality chuck roast for the best beef barley soup. I love chuck roast for its marbling and ability to break down while simmering.
- I recommend pearl barley because it absorbs all the flavors so well and adds amazing texture to the soup.
- Cook low and slow to let the ingredients really meld.
- Taste and season as the soup is simmering. This helps the soup get that perfect balance of flavor.
- This is a great recipe for meal prep! Make it on Sunday, let it fully cool, then store it in the refrigerator in an airtight container to enjoy throughout the week. The flavors get even richer overnight.
- Freeze leftovers in the freezer for up to 3 months.
Nutrition
Calories: 455kcalCarbohydrates: 33gProtein: 30gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 78mgSodium: 634mgPotassium: 1078mgFiber: 6gSugar: 4gVitamin A: 3705IUVitamin C: 4mgCalcium: 64mgIron: 4mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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