Description

This Hearty Beef Barley Soup is a comforting and nutritious meal perfect for chilly days. Made with tender chunks of seared chuck roast, aromatic vegetables, and wholesome pearl barley, it’s simmered slowly in a flavorful broth enriched with soy and Worcestershire sauce and fresh herbs for a rich depth of flavor. The result is a satisfying, protein-packed soup that’s perfect for family dinners or meal prep.

Ingredients

Scale

Beef and Broth

2 pounds chuck roast, trimmed and cut into chunks
4 cups low-sodium chicken or beef broth
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil (plus 1 extra tablespoon for sautéing vegetables)

Vegetables and Aromatics

1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
1 tablespoon tomato paste
2 cloves garlic, minced

Grains and Herbs

3/4 cup pearl barley
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons minced fresh parsley

Seasonings

Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the chuck roast pieces dry and season them generously with salt and freshly ground black pepper. Working in batches to avoid overcrowding, sear the beef in the hot oil until all sides are nicely browned. Remove the beef from the pot and set aside.
Sauté Vegetables: Add another tablespoon of olive oil to the pot. Add the chopped carrots, celery, and yellow onion. Sauté for about 3 minutes until the vegetables start to soften. Stir in the tomato paste and minced garlic and cook for another minute to release their flavors.
Add Liquids and Seasonings: Pour in the broth along with the soy sauce and Worcestershire sauce. Add the minced rosemary, thyme, and season with salt and freshly ground black pepper. Return the seared beef and any accumulated juices back into the pot.
Simmer the Soup: Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and cook for 45 to 60 minutes until the beef begins to become tender.
Add Barley and Continue Cooking: Stir in the pearl barley, cover again, and simmer for another 45 to 60 minutes. Continue cooking until the barley is tender and the beef is fork-tender.
Finish and Serve: Stir in the fresh minced parsley right before serving to add a burst of color and fresh herb flavor. Adjust seasoning with salt and pepper if needed. Serve hot and enjoy your hearty, comforting beef barley soup.

Notes

For a thicker soup, you can cook the barley a little longer until the broth thickens to your desired consistency.
If fresh herbs aren’t available, dried herbs can be used; reduce the quantity to half as dried herbs are more concentrated.
Feel free to swap out the beef broth for vegetable broth to lighten the flavor; however, beef broth provides a richer taste.
This soup reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
To make this recipe gluten-free, substitute pearl barley with gluten-free grains such as quinoa or brown rice, but cooking times may vary.