Old-Fashioned Beef and Barley Soup
A comforting, classic soup featuring tender beef chuck roast, chewy pearl barley, and fresh vegetables simmered in a rich, savory broth.
Ingredients
- 1.5 lbs beef chuck roast or stew beef, cut into 1/2-inch bite-sized cubes
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 2 large carrots peeled and sliced into rounds
- 2 stalks celery sliced
- 8 oz cremini baby bella mushrooms, sliced (optional)
- 3 cloves garlic minced
- 6 cups rich beef broth
- 3/4 cup pearl barley rinsed
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- Pat the beef cubes dry with a paper towel and season generously with salt and black pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Sear the beef cubes in batches until nicely browned on all sides (about 4–5 minutes per batch). Transfer beef to a clean plate.
- Lower heat to medium and add the remaining oil. Sauté the onion, carrots, celery, and mushrooms for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 minute.
- Pour in 1/2 cup of the beef broth, scraping up all the browned bits from the bottom of the pot with a wooden spoon.
- Return the beef and any resting juices to the pot. Pour in the remaining beef broth, pearl barley, Worcestershire sauce, dried thyme, and bay leaf.
- Bring to a boil, then reduce heat to low, cover tightly with a lid, and let simmer for 45–50 minutes, stirring occasionally, until the beef and pearl barley are wonderfully tender.
- Remove and discard the bay leaf. Season with additional salt and pepper to taste and serve hot.
Notes
For best results, use pearl barley rather than quick-cooking varieties. Store leftovers in an airtight container in the refrigerator for up to 4 days. Thin out leftover soup with a splash of broth when reheating, as the barley absorbs liquid over time.
