Beef and Barley Soup

This Beef and Barley Soup is rich, hearty, and packed with tender beef, pearl barley, and vegetables. Made with chuck roast, fresh herbs, and garlic, this comforting soup is perfect for chilly nights.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Soup

Cuisine: American

Keyword: Beef and Barley Soup

Servings:

Calories: 306kcal

Author: Sharon Farnell

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

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

Nutrition