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Hearty Classic Beef Barley Soup

Close-up of a steaming white bowl filled with rich beef barley soup, featuring chunks of beef, carrots, and barley.
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A rich and comforting beef barley soup recipe featuring tender beef, chewy barley, and plenty of vegetables, perfect for a chilly day.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups water
  • 1 cup pearl barley, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (optional, added at the end)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and water. Add the rinsed barley, thyme, rosemary, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef is tender.
  7. Stir in the diced tomatoes and continue to simmer, uncovered, for another 15 minutes.
  8. Remove and discard the bay leaf. Stir in the frozen peas (if using) and cook until they are heated through, about 2 minutes.
  9. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a deeper flavor, sear the beef in batches without seasoning first, then season after removing from the pot.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the soup during the last 10 minutes of cooking.
  • This soup freezes well; cool completely before storing in airtight containers.

Nutrition

Find it online: https://flavorzine.com/hearty-beef-barley-soup-recipe-1/