Hearty Beef & Barley Soup with Vegetables
When the days get shorter and the evenings grow cooler, nothing warms you like a steaming bowl of soup. Imagine the aroma of tender beef, earthy vegetables, and nutty barley filling your kitchen. You take a spoonful, and the flavors meld perfectly—a comforting hug from the inside out. That’s exactly what this Hearty Beef & Barley Soup with Vegetables delivers. Not only is it deeply satisfying, but it’s also packed with nutrients to fuel your day.
Equipment
Ingredients
- 1 3-pound chuck roast, trimmed of excess fat, cut into 1-inch cubes
- 1 tablespoon kosher salt plus more for serving
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 large carrots peeled and diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons beef bouillon powder or paste
- 2 teaspoons fresh thyme leaves
- 8 cups beef stock
- 1 tablespoon soy sauce low-sodium if preferred
- 1 cup pearl barley
- Freshly cracked black pepper to taste
- Fresh flat-leaf parsley chopped (optional, for garnish)
Instructions
Brown the Beef:
- Pat the beef cubes dry and season with kosher salt. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until hot and shimmering. Working in batches, sear the beef on all sides until browned, 2–3 minutes per side. Transfer to a plate and set aside.
Cook the Vegetables:
- Reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the onion, carrots, and celery. Cook until softened, about 5 minutes. If the vegetables stick, add a splash of water and scrape up the browned bits. Add the garlic and cook for 1 minute more, until fragrant. Stir in the tomato paste and beef bouillon.
Simmer the Soup:
- Return the seared beef and any juices to the pot. Add thyme, beef stock, and soy sauce. Bring to a boil, then reduce the heat to low, cover, and simmer gently for about 60 minutes.
Add the Barley:
- Stir in the barley and continue to simmer uncovered, stirring occasionally, for about 30 minutes, or until both the beef and barley are tender.
- Note: If using quick-cooking barley, simmer the beef for 80 minutes total, then add the barley for the last 10 minutes.
Finish and Serve:
- Taste and adjust seasoning with more salt if needed. Ladle soup into bowls, top with freshly cracked black pepper, and garnish with parsley if desired. Serve hot with crusty bread.
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