Name: Beef Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 1/2 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 in 1 can beef consommé for richer flavor); 2 cups water; 1 bay leaf; 2/3 cup barley; Chopped parsley, for garnish (optional)

Description

A hearty and comforting beef barley soup featuring tender chunks of beef, nutty barley, and aromatic vegetables simmered in a savory broth—perfect for cozy, cold-weather meals.

Ingredients

4 tablespoons extra virgin olive oil, divided
1 1/2 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 in 1 can beef consommé for richer flavor)
2 cups water
1 bay leaf
2/3 cup barley
Chopped parsley, for garnish (optional)

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Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or stock pot over medium heat.
Season beef with salt and pepper, place in a bowl or bag with flour, and toss to coat.
Sear beef in batches for 1–2 minutes per side until browned, avoiding overcrowding. Remove to a plate.
Add remaining olive oil to the pot and scrape up browned bits. Add carrots, celery, and onion; cook over medium-low heat for 7–9 minutes until softened.
Stir in Italian seasoning, garlic, and tomato paste; cook for 2–3 minutes until fragrant.
Return beef to the pot. Add broth and water, scraping the bottom again.
Add bay leaf and barley; stir to combine.
Bring to a boil over medium-high heat for 2–3 minutes, then reduce to medium-low. Cover partially and simmer 45–60 minutes, stirring occasionally, until beef is tender and barley is cooked.
Remove bay leaf, ladle into bowls, and garnish with parsley if desired.

Notes

For richer flavor, substitute part of the broth with beef consommé.
Barley continues to absorb liquid as it sits; add more broth or water when reheating.
This soup freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 377
Sugar: 5g
Sodium: 610mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg