This stove top Beef Barley Soup is a wonderful family dinner. It's hearty and nutritious, packed with fall-apart beef, vegetables, and plump barley!
Looking for more easy soup recipes? Try my Stuffed Pepper Soup or Beef and Vegetables Soup next!
About This Recipe
I hope you're still making winter soups because this beef and barley soup is insanely good! I know we're already a few days into March, but it's still kind of chilly out, so I couldn't help myself from making a cozy soup again. Now I have a big pot in my fridge, and I'm looking forward to eating it for lunch all week.
It's easy to make, but it does take a few hours to cook since you want the beef to simmer long enough in the broth to get tender and fall-apart. It's rich, hearty, and lightly tangy from tomato paste and Worcestershire sauce. I love the texture that pearl barley adds to the soup. It's plump, a bit chewy, and also high in dietary fiber, which is always a win.
Key Ingredients
Vegetable oil: We need oil to brown the beef and saute the vegetables. You want to use an oil with a high smoke point since we need the pot to be hot to get color on the beef.
Beef stewing meat: This is usually just chuck or round that is cut into pieces for you. It's a tougher cut of meat, which is why we have to cook it for a few hours to make it tender.
Vegetables: Onion, celery, carrots, and garlic.
Tomato paste: Adds tangy flavor and also thickens the soup.
Beef Broth: Use your favorite beef broth! I used Better Than Bouillon roasted beef base mixed with water. You can also use chicken stock.
Seasonings: Worcestershire sauce, dried thyme, bay leaf, salt, and pepper.
Pearl barley: This is a type of barley grain that has had its outer husk removed. Despite that, it is still nutritious and high in fiber. You need to cook it for at least 45 minutes to soften.
Instructions
STEP 1: Heat the vegetable oil in a large pot over medium-high heat. Add the beef and let it cook without moving at first so it can brown properly. Once browned on all sides, remove from the pot and set aside on a plate.
STEP 2: Add a bit more oil if the pot is dry. Add the onion, garlic, celery, and carrots to the pot. Sautรฉ for 5-6 minutes until softened.
STEP 3: Add the tomato paste and cook for 1 minute.
STEP 4: Add the beef broth, beef (along with any juices), Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer, then lower the heat, cover, and cook for 45 minutes.
STEP 5: Stir in the barley, cover, and simmer for another 45-60 minutes, or until the beef and barley are tender. Remove the bay leaf. Taste and season with salt and pepper.
๐ Recipe
Beef Barley Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 pound beef stewing meat (or beef chuck roast)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 ribs celery (chopped)
- 3 medium carrots (chopped)
- 4 tablespoons tomato paste
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- ยพ cup pearl barley
- ยฝ teaspoon salt and pepper (or more to taste)
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Brown the beef on all sides, then remove to a plate.
- Add a bit more oil if the pot is dry. Add the onion, garlic, celery, and carrots to the pot. Saute for 5-6 minutes until softened.
- Add the tomato paste and cook for 1 minute.
- Add the beef broth, beef (along with any juices), Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer, then lower the heat, cover, and cook for 45 minutes.
- Stir in the barley, cover, and simmer for another 45-60 minutes, or until the beef and barley are tender.
- Remove the bay leaf. Taste and season with salt and pepper.
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