Beef Barley Soup is the ultimate comfort food—a hearty, rich, and satisfying meal in a bowl. This recipe focuses on building a deep, beefy flavor and achieving perfectly tender beef and chewy barley.
Hearty & Classic Beef Barley Soup
This soup is a meal in itself, packed with tender chunks of beef, wholesome vegetables, and nutty pearl barley in a savory broth. It's the perfect thing to simmer on a cold day.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes - 2 hours
Ingredients
- 2 tbsp olive oil or other high-heat oil
- 2 lbs (about 1 kg) beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- 1 large yellow onion, chopped
- 2 large carrots, peeled and sliced into ½-inch rounds
- 2 celery stalks, sliced
- 8 oz (225g) cremini mushrooms, sliced (optional, but highly recommended for flavor)
- 3-4 cloves garlic, minced
- 1 tbsp tomato paste
- ½ cup dry red wine (like Merlot or Cabernet) or additional beef broth
- 8 cups (64 oz / 1.9L) beef broth, low-sodium preferred
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- ¾ cup (150g) pearl barley (not quick-cooking)
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
Sear the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the beef cubes until deeply browned on all sides. Do not rush this step—it's where the deep flavor develops. Transfer the seared beef to a separate plate.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (add a splash more oil if the pot is too dry). Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. If using mushrooms, add them now and cook until they have released their liquid and started to brown, about 5-7 minutes.
Build Flavor Base: Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
Deglaze the Pot: Pour in the red wine (or beef broth) to deglaze the pot, scraping up all the delicious browned bits (the "fond") from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the liquid has reduced by about half.
Simmer the Soup: Return the seared beef (and any accumulated juices) to the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. This first simmer makes the beef tender.
Add the Barley: Stir in the pearl barley. Continue to simmer, partially covered, for another 40-50 minutes, or until the barley is tender and has plumped up, and the beef is fork-tender.
Finish the Soup: Remove the bay leaf and thyme sprigs. Stir in the Worcestershire sauce and the fresh parsley. Taste the soup and adjust the seasoning with more salt and pepper as needed.
Serve: Ladle the hot soup into bowls and enjoy immediately.
Tips for Success & Variations
The Best Cut of Beef: Chuck roast is the ideal choice because it becomes incredibly tender and flavorful during a long, slow simmer. Sirloin tip stew meat also works well.
For a Richer Broth: For an even deeper flavor, ask your butcher for a couple of beef marrow bones and add them to the pot to simmer along with the broth. Remove them before serving.
Slow Cooker Instructions:
Sear the beef and sauté the vegetables as directed in steps 1-3.
Transfer everything to a slow cooker, including the deglazing liquid, broth, bay leaf, and thyme.
Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender.
Add the barley during the last 1 hour of cooking. Stir in the Worcestershire and parsley before serving.
Instant Pot / Pressure Cooker Instructions:
Use the "Sauté" function to sear the beef and sauté the vegetables directly in the pot.
Deglaze with the wine, then add the beef, broth, bay leaf, and thyme.
Secure the lid and set to Pressure Cook (High) for 20 minutes.
Allow a natural pressure release for 10 minutes, then do a quick release.
Switch back to "Sauté," stir in the barley, and simmer (uncovered) for 20-25 minutes, or until the barley is cooked.
Storage: The soup will keep in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid, so the soup may thicken considerably upon standing. You can add a splash of broth when reheating leftovers. It also freezes well for up to 3 months.
Enjoy your wonderfully comforting and delicious soup
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