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Beef and Barley Soup

A comforting and hearty Beef and Barley Soup that's perfect for chilly evenings, easy to make with simple ingredients, and sure to warm your heart.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast, cut into 1-inch cubes Choose well-marbled beef for extra flavor and tenderness.
  • 1 tablespoon olive oil This will help get that lovely sear on the beef.
  • 1 large onion, chopped Sweet and aromatic; it's the base of our flavor.
  • 2 large carrots, chopped These add a nice sweetness and vibrant color.
  • 2 stalks celery, chopped For that classic soup flavor and crunch.
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost!
  • 6 cups beef broth Use low-sodium for more control over the salt content.
  • 2 cups water This balances the broth perfectly.
  • 1 cup barley Nutsy and chewy, it's the heart of the soup.
  • 1 teaspoon dried thyme Herbs bring depth and warmth—perfect for comfort food.
  • 1 teaspoon dried rosemary Herbs bring depth and warmth—perfect for comfort food.
  • to taste none salt and pepper These simple staples elevate all the flavors.
  • 1 tablespoon Worcestershire sauce For a savory kick that makes everything sing!

Method
 

Preparation
  1. Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the beef cubes and brown on all sides for about 5-7 minutes, sealing in those flavors.
  3. Once browned, remove the beef and set it aside.
Cooking
  1. Toss in the chopped onion, carrots, celery, and minced garlic, and sauté until softened, about 5-7 minutes.
  2. Return the beef to the pot, then pour in the beef broth and water, followed by barley, thyme, rosemary, salt, and pepper.
  3. Bring everything to a boil and then reduce the heat to low.
  4. Let it simmer for 1 to 1.5 hours, stirring in Worcestershire sauce for the last few minutes.
  5. Taste and adjust seasonings if necessary, then serve hot.

Notes

For time-saving, prep vegetables the night before and store them in an airtight container. If you over-salt the soup, add a peeled potato while it simmers to absorb the excess salt. For a flavor twist, add a splash of red wine while sautéing the vegetables.