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Beef Barley Soup

American · Dinner · Easy

Beef Barley Soup

Total
2 hr 10 min
Prep
20 min
Serves
6
Calories
375
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Small pieces of beef simmer until tender beside chewy barley and sweet carrots. Browning the meat first gives the broth its deep, roasted flavor.

A patient simmer turns Beef Barley Soup from a pot of separate ingredients into a substantial supper. The barley releases starch as it cooks, thickening the broth just enough to carry the browned-beef flavor.

Choose pearl barley, which cooks much faster than hulled barley. Trim hard seams from the chuck and keep the cubes small; they become spoon-tender without needing to spend the whole afternoon on the stove.

SavoryHeartyOne PotComfort FoodNut-freeDairy-freeEgg-freeHigh-protein

Method

  1. Heat the olive oil in a Dutch oven over medium-high heat. Season the beef chuck with salt and pepper and brown in two batches for each. Transfer to a plate.

  2. Reduce the heat to medium. Cook the onion, carrots and celery for until the onion softens. Stir in the garlic and tomato paste and cook for until the paste darkens.

  3. Return the beef and juices to the pot. Add the beef broth, water, thyme and bay leaf, scraping up the browned bits, and bring to a simmer.

  4. Cover and cook over low heat for . Stir in the pearl barley and simmer partly covered for until the barley is tender and the beef yields easily to a fork, well beyond 145°F.

  5. Remove from the heat and let stand for . Discard the bay leaf and divide among six bowls.

Forkue tips

  • If the barley absorbs more liquid than expected, loosen the finished soup with hot water a little at a time.

Storing and reheating

Refrigerate for 3 days or freeze for 3 months. The barley continues to thicken the broth; add water or broth when reheating gently in a saucepan.

Kitchen gear

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Nutrition per serving, estimated

375Calories
29gProtein
30gCarbs
15gFat

Photo: Photographer: Peggy Greb, Original uploader: Fredrik, Public domain, via Wikimedia Commons (cropped and enhanced)

Beef Barley Soup: FAQ

Can I use quick-cooking barley?

Yes, but add it near the end according to its package timing. The beef still needs its full simmer to become tender.

Why is my beef still chewy?

Chuck needs enough time for its connective tissue to soften. Keep the soup at a gentle simmer and continue cooking until a fork slides in easily.

How do I store and reheat Beef Barley Soup?

Refrigerate for 3 days or freeze for 3 months. The barley continues to thicken the broth; add water or broth when reheating gently in a saucepan.

How long does Beef Barley Soup take?

About 2 hr 10 min in total: 20 min prep and 1 hr 50 min cooking.

What do I need to make Beef Barley Soup?

The key ingredients are beef chuck, onion, carrots, celery, garlic and tomato paste, plus pantry basics.

Any tips for Beef Barley Soup?

If the barley absorbs more liquid than expected, loosen the finished soup with hot water a little at a time.

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