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Beef Barley Soup

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This hearty beef barley soup is made with deeply browned beef chuck, tender vegetables, and chewy pearl barley simmered in a rich, savory beef broth. The barley is added later so it stays pleasantly tender without making the soup overly thick.
Beef barley soup served in a warm bowl with tender beef, chewy pearl barley, carrots, and a rich savory broth
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Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Ingredients 

  • 1 1/2 lb (700 g) beef chuck, cut into 1-inch pieces
  • 1 tsp salt for seasoning the beef
  • 1/2 tsp black pepper for seasoning the beef
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots sliced
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 8 cups beef broth, preferably low-sodium or unsalted
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 cup about (200 g) pearl barley, rinsed
  • 1/2 tsp salt plus more to taste
  • 1/3 tsp black pepper plus more to taste
  • 2 tbsp chopped fresh parsley plus more for serving

Instructions

  • Season the beef. Pat the beef dry with paper towels, then season it with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Sear the beef. Heat the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the beef for about 2–3 minutes per side, until deeply browned on several sides. Do not overcrowd the skillet. Transfer the browned beef to a large soup pot.
  • Cook the vegetables. Reduce the heat to medium. Add the onion, carrots, and celery to the same skillet and cook for about 5–6 minutes, stirring occasionally, until they begin to soften and pick up the browned flavor from the skillet.
  • Add the garlic and tomato paste. Add the minced garlic and tomato paste at the same time. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly and coats the vegetables.
  • Deglaze the skillet. Pour 1 cup of the beef broth into the skillet. Scrape the bottom well to loosen all the browned bits, then pour everything from the skillet into the soup pot with the beef.
  • Build the broth. Add the remaining 7 cups beef broth, Worcestershire sauce, dried thyme, and bay leaves to the soup pot. Stir well and bring to a gentle simmer.
  • Simmer the beef. Cover and cook over low heat for about 45–50 minutes, keeping the soup at a gentle simmer, until the beef is beginning to become tender.
  • Add the barley. Stir in the rinsed pearl barley, 1/2 teaspoon salt, and 1/3 teaspoon black pepper. Simmer partially covered for another 30–40 minutes, stirring occasionally, until the barley is tender with a pleasant chew and the beef is fork-tender.
  • Finish the soup. Remove the bay leaves. Stir in the fresh parsley, then taste and add additional salt and black pepper if needed. If the soup has become thicker than you like, stir in a little extra beef broth.
  • Serve. Ladle the beef barley soup into warm bowls and finish with extra parsley and freshly ground black pepper. Serve hot with crusty or homemade bread on the side.

Notes

  • Use regular pearl barley. Quick-cooking barley cooks much faster and should not be added at the same time.
  • Do not overcrowd the skillet. Searing the beef in batches gives it a deeper brown crust and creates more flavor for the broth.
  • Keep the simmer gentle. A hard boil can make the beef tougher before it has time to become tender.
  • The soup thickens as it sits. Pearl barley continues absorbing broth after cooking. Add a splash of beef broth or water when reheating if needed.
  • No soaking is needed. Simply rinse the pearl barley before adding it to the soup.
  • Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Beef barley soup served in a warm bowl with tender beef, chewy pearl barley, carrots, and a rich savory broth
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