Description
This hearty Beef Barley Soup is a comforting, protein-packed meal made with tender beef, chewy barley, and a rich, savory broth. Perfect for cold days, it’s a satisfying soup you’ll crave again and again.
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 ½ pounds chuck roast, trimmed (or beef stew meat)
- 1 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons all-purpose flour
- 3 large carrots, peeled and chopped
- 2 stalks celery, diced
- 1 medium onion (yellow or white), diced
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons tomato paste
- 8 cups low sodium beef broth or stock (substitute one can of beef consommé for richer flavor)
- 2 cups water
- 1 bay leaf
- 2/3 cup barley
- Chopped parsley, for garnish (optional)
Instructions
- Add 2 tablespoons of olive oil to a large Dutch oven or stockpot over medium heat.
- Season the beef with salt and pepper, then toss with flour in a large zip-top bag or bowl to coat.
- Sear the beef in batches for 1–2 minutes per side, until browned. Do not overcrowd. Transfer seared meat to a plate. Add more oil as needed between batches.
- Add remaining oil to the pot and scrape up browned bits. Add carrots, celery, and onion. Reduce heat to medium-low and cook until softened, about 7–9 minutes, stirring frequently.
- Stir in Italian seasoning, garlic, and tomato paste. Cook for 2–3 minutes until garlic is fragrant.
- Return seared beef to the pot. Pour in beef broth and water, scraping the bottom to deglaze.
- Add bay leaf and barley. Stir to combine.
- Increase heat to medium-high and bring to a boil. Let boil for 2–3 minutes.
- Reduce heat to medium-low. Cover with lid slightly ajar and simmer for 45–60 minutes, stirring occasionally, until barley is tender and beef is cooked through.
- Remove bay leaf. Ladle soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!
Notes
- Use beef consommé or bone broth for a deeper beef flavor.
- For quicker prep, use pre-chopped vegetables or leftover roast beef.
- Soup thickens as it sits—add more broth or water when reheating.
- Freezes well for up to 3 months. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 377
- Sugar: 5g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
