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Beef Barley Soup
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Beef and Barley Soup

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner, Soup
Keyword: barley, beef, soup
Servings: 6

Equipment

  • 5 quart (or larger) Dutch oven, or soup pot

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 lb beef chuck roast, cut into 1” pieces (excess fat trimmed and discarded) 
  • 2 tablespoon all-purpose flour
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon fresh ground black pepper 
  • 2 ribs celery with leaves, finely diced 
  • 1 medium onion, finely diced 
  • 2 medium carrots, finely diced 
  • 1 ½ tablespoon tomato paste
  • 1 teaspoon fresh oregano, finely chopped
  • 2 teaspoon fresh rosemary, finely chopped
  • 6 cloves garlic, minced 
  • 4 cups beef broth
  • 2 cups water
  • 2 teaspoon tamari (or soy sauce)
  • 1 teaspoon Worcestershire sauce
  • ¾ cup pearl barley 

Instructions

  • 1. Heart olive oil in dutch oven or soup pot over medium-high heat.
    2. In a medium mixing bowl, toss beef cubes with coarse salt, pepper and flour until well coated.
    3. Working in batches, add to pot and brown on all sides, 2-3 minutes a side.
    4. Transfer browned beef to a plate as you go.
    5. When all beef is browned, add celery, onion, and carrots to the pot, and reduce the heat to medium-low.
    6. Season the veggies with salt and pepper to taste, and cook, stirring occasionally and scraping up any browned bits from the pan, for 5-6 minutes.
    7. Add the tomato paste, garlic, oregano and rosemary, and cook for 3-4 minutes, stirring occasionally.
    8. Add the beef broth, water, soy sauce, Worcestershire sauce , and browned beef and accumulated juices.
    9. Turn heat to high, and bring to a boil.
    10. Once boiling, cover and reduce heat to medium-low.
    11. Cover and simmer 1 hour.
    12. After 1 hours, add barley to the pot, and cook 30 minutes more, stirring occasionally so barley doesn’t stick.
    13. Once barley is cooked, serve hot!