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A steaming bowl of beef barley soup with tender beef cubes, carrots, celery and pearl barley in a rich brown broth

Beef Barley Soup

Tender browned beef chuck, mushrooms, carrots and chewy pearl barley simmered in a rich, savory broth on the stovetop.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Soup
  • 1 1/2 pounds beef chuck roast trimmed and cut into 3/4-inch cubes (680 g)
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots peeled and sliced
  • 3 ribs celery sliced
  • 8 ounces cremini mushrooms sliced (225 g)
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 8 cups low sodium beef broth 2 L
  • 2 cups water 480 ml
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup pearl barley rinsed
  • 1 teaspoon red wine vinegar
  • 2 tablespoons fresh parsley chopped
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1/2 teaspoon black pepper

Method
 

Brown and build
  1. Heat the oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper and sear in two batches until deeply browned, then set aside.
  2. Lower the heat to medium and cook the onion, carrots, celery and mushrooms for 8 to 10 minutes, scraping up the browned bits.
  3. Stir in the garlic and tomato paste and cook for 1 minute.
Simmer
  1. Add the broth, water, beef with its juices, bay leaves, thyme and Worcestershire and bring to a boil.
  2. Reduce to a gentle simmer, partly cover and cook for 1 hour.
  3. Stir in the rinsed barley and simmer for 35 to 40 minutes more, until the barley and beef are tender.
Finish
  1. Remove the bay leaves, stir in the vinegar and parsley and adjust the salt and pepper before serving.

Notes

Make ahead: The soup tastes even better the next day. Add a splash of broth when reheating because the barley keeps absorbing liquid.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.
Nutrition is an estimate per serving.