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Beef barley soup in a white ceramic bowl on marble

Beef Barley Soup

A thick, hearty one-pot soup loaded with tender seared beef chuck, pearl barley, and vegetables in a rich, savory broth.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef chuck cut into 1-inch cubes
  • 3/4 cup pearl barley rinsed
  • 3 medium carrots diced
  • 3 stalks celery diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 cups cremini mushrooms sliced
  • 8 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • salt and black pepper to taste

Method
 

  1. Pat beef dry with paper towels and season with salt and pepper. Sear in hot olive oil in batches over medium-high heat for 3 to 4 minutes per side until deeply browned. Remove and set aside.
  2. In the same pot, saute onion, carrots, and celery for 5 minutes, scraping up browned bits. Add garlic and mushrooms and cook 2 more minutes.
  3. Stir in tomato paste and Worcestershire sauce. Return beef to the pot along with rinsed barley, thyme, and bay leaf.
  4. Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 60 to 75 minutes until beef is fork-tender and barley is fully cooked.
  5. Remove bay leaf. Taste and adjust salt and pepper. Add extra broth if the soup has thickened too much and serve hot.

Notes

Pat the beef completely dry before searing for the best crust and deepest flavor. Rinse the barley before adding to prevent a gluey broth. If storing leftovers, note that the barley continues to absorb liquid, so add extra broth when reheating.