Description
A soul-warming, rustic soup with tender chunks of beef, chewy pearl barley, and a colorful mix of vegetables, all simmered in a rich, savory broth—this classic dish offers comfort and nourishment in every spoonful.
Ingredients
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1 lb (450 g) beef stew meat or chuck roast, cut into bite-sized pieces
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2 Tbsp olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 Tbsp tomato paste
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6 cups (1.4 L) beef broth
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1 cup pearl barley, rinsed
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1 bay leaf
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1 tsp dried thyme
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Salt and black pepper, to taste
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Optional: splash of Worcestershire sauce or red wine
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Fresh parsley, chopped (optional garnish)
Instructions
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Brown the Beef
Heat olive oil over medium-high in a heavy-bottomed pot. Brown beef in batches, then remove to a plate. -
Sauté Vegetables
In same pot, cook onion, carrots, celery, and garlic until softened (~5 minutes). -
Add Tomato Paste & Herbs
Stir in tomato paste, thyme, bay leaf, and optional Worcestershire/red wine for extra flavor. Cook 1–2 minutes. -
Simmer Beef
Return beef, pour in beef broth, bring to a boil, then reduce heat and simmer, covered, ~45–60 minutes until beef is tender. -
Cook Barley
Stir in rinsed barley and simmer another 30–40 minutes until tender.
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Season & Serve
Remove bay leaf. Add salt and pepper to taste. Garnish with parsley and serve hot.
Notes
Rinse pearl barley to remove surface starch.
Brown meat in batches to ensure searing, not steaming.
Use a heavy pot (like a Dutch oven) for even cooking.
Skim foam or fat buildup while simmering.
Let soup rest briefly before serving to develop flavor.
- Prep Time: 15 minutes
- Cook Time: Approximately 1 hr 15 – 1 hr 40 min (beef + barley)
- Category: Main Course / Soup
- Method: Stovetop / One-pot simmering
- Cuisine: Classic American / Comfort food
Keywords: Beef barley soup, comfort soup, hearty soup, one-pot meal, barley, beef stew, freezer-friendly