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Hearty Beef Barley Soup

A bowl of hearty beef barley soup with tender beef chunks, pearl barley, carrots, and celery in a rich savory broth garnished with fresh parsley
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A comforting and hearty soup packed with tender beef, pearl barley, and vegetables simmered in a rich savory broth. Perfect for cold days and easy meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups beef broth (low-sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3/4 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat in batches without crowding the pan and brown on all sides, about 3-4 minutes per batch. Remove beef and set aside.
  2. Add the onion, carrots, and celery to the same pot. Cook over medium heat, stirring occasionally, until the onion turns translucent and vegetables soften, about 5-7 minutes.
  3. Add garlic and cook for 1 more minute, stirring constantly so it does not burn.
  4. Return the browned beef to the pot. Pour in the beef broth and add diced tomatoes with their juice, rinsed pearl barley, thyme, and bay leaves. Season with salt and pepper.
  5. Bring the soup to a boil over high heat, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, or until beef is fork-tender and barley is fully cooked. Check at the 1-hour mark and add 10-15 minutes if beef is still firm.
  6. Remove and discard bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with fresh chopped parsley.

Notes

  • Barley absorbs liquid as it sits. Add extra broth when reheating to reach your preferred consistency.
  • For a richer broth, replace 1 cup of beef broth with a dry red wine like Cabernet Sauvignon.
  • Brown the beef in batches without crowding the pan for the best sear and deepest flavor in the broth.
  • Rinsing the pearl barley before adding removes excess starch and prevents the soup from becoming too thick.

Nutrition

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