Best Beef Barley Soup
This hearty beef barley soup is packed with tender chunks of seared beef, plump pearl barley, and garden vegetables simmered in a rich, savory broth. It is the ultimate cold-weather comfort food that gets even better the next day. Works perfectly on the stovetop or in the slow cooker.
Equipment
- Dutch oven or large heavy-bottomed pot
- Wooden spoon or silicone spatula
- Chef's knife and cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lbs beef stew meat or beef tips cut into bite-sized pieces
- 3/4 cup pearl barley rinsed under cold water
- 1 large yellow onion diced
- 3 medium carrots sliced into coins
- 3 stalks celery chopped
- 4 cloves garlic minced
- 8 cups beef broth low-sodium recommended
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 2 tbsp olive oil
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat the beef pieces thoroughly dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in a single layer without crowding, working in 2 to 3 batches. Cook 3 to 4 minutes per side until deeply browned. Remove seared beef and set aside.
- Reduce heat to medium. Add diced onion, sliced carrots, and chopped celery to the same pot. Cook for 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and becomes fragrant.
- Pour in the beef broth and Worcestershire sauce. Return the seared beef to the pot. Add dried thyme, dried rosemary, and bay leaves. Stir to combine and bring to a boil over high heat.
- Stir in the rinsed pearl barley. Reduce heat to low, cover the pot loosely, and simmer for 45 to 55 minutes, stirring every 15 minutes, until the barley is tender and the beef is fall-apart soft.
- Remove and discard the bay leaves. Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is too thick, stir in an extra cup of warm broth to reach your desired consistency.
- Ladle into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.
Notes
For slow cooker: brown the beef and saute aromatics first, then transfer everything to the slow cooker. Add barley in the last 1.5 to 2 hours on low to prevent mushiness. Leftovers store in the fridge for up to 4 days and freeze well for up to 3 months. The barley continues to absorb liquid as the soup sits, so add extra broth when reheating. For best results, do not skip the searing step as it builds the deep flavor base of the broth.