Beef and Barley Soup

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Of course! Beef and Barley Soup is the epitome of comfort food—hearty, savory, and deeply satisfying. Here’s a classic, from-scratch recipe that yields a rich broth and tender meat.

Classic Beef and Barley Soup

This recipe uses a few simple techniques to build layers of flavor, resulting in a soup that’s far superior to any canned version.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 2 hours (mostly hands-off)

Ingredients

· 2 tbsp Olive Oil or Avocado Oil
· 2 lbs Beef Chuck Roast, trimmed and cut into ½-inch cubes
· 1 large Yellow Onion, diced
· 3 Carrots, peeled and diced
· 3 Celery Stalks, diced
· 3 cloves Garlic, minced
· 8 cups Beef Broth (low sodium if possible)
· 1 (14.5 oz) can Diced Tomatoes, undrained
· ¾ cup Pearl Barley, rinsed
· 2 Bay Leaves
· 1 tsp Dried Thyme
· 1 tbsp Worcestershire Sauce
· 1 tbsp Tomato Paste
· Salt and Black Pepper, to taste
· ¼ cup fresh Parsley, chopped (for garnish)

Instructions

  1. Brown the Beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides. This step is crucial for flavor. Remove the beef with a slotted spoon and set aside.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil to the pot. Add the diced onion, carrots, and celery (this is your mirepoix). Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for one more minute until fragrant.
  3. Deglaze and Build the Broth: Add the tomato paste and stir it into the vegetables, cooking for 1 minute. This deepens its flavor. Pour in a splash of the beef broth to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
  4. Simmer: Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, diced tomatoes, barley, bay leaves, dried thyme, and Worcestershire sauce. Stir to combine.
  5. Cook Until Tender: Bring the soup to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 1 hour and 15 minutes to 1 hour and 30 minutes.
  6. Check for Doneness: After simmering, the beef should be fork-tender and the barley should be soft and plump. If the soup is too thick, add a bit more broth or water until it reaches your desired consistency. Remove and discard the bay leaves.
  7. Serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread for dipping.

Chef’s Notes & Pro Tips

· The Cut of Beef Matters: Beef chuck is ideal for soups and stews. It’s well-marbled with fat, which breaks down during the long, slow cooking process, making the meat incredibly tender.
· Don’t Skip the Browning: Taking the time to properly brown the meat creates a fond (the browned bits on the bottom of the pot). Deglazing releases this fond into the broth, giving the soup a deep, rich, meaty flavor base.
· Barley Note: Pearl barley is the most common type and cooks within the soup’s timeframe. Avoid using hulled barley, which takes much longer to cook.
· Make it in a Slow Cooker: After browning the beef and sautéing the vegetables, transfer everything to your slow cooker. Add the remaining ingredients and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
· Make it in an Instant Pot/Pressure Cooker:

  1. Use the Sauté function to brown the beef and sauté the vegetables.
  2. Add all remaining ingredients.
  3. Secure the lid and cook on High Pressure for 25 minutes. Allow for a Natural Pressure Release for 10-15 minutes before manually releasing any remaining pressure.
    · Storage & Reheating: This soup stores and freezes beautifully. The barley will continue to absorb liquid, so it will thicken in the fridge. When reheating, simply add a little water or broth to thin it back to your preferred consistency. It will keep for up to 4 days in the fridge or 3 months in the freezer.

Enjoy this bowl of classic, comforting goodness

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