Description
A hearty and comforting beef barley soup made with tender beef chuck, pearl barley, and fresh vegetables. This wholesome soup is perfect for cold days and delivers restaurant-quality flavor at home.
Ingredients
Scale
- 1 lb beef chuck roast, cubed
- 1 cup pearl barley
- 2 cups carrots, diced
- 2 cups celery, chopped
- 1 medium yellow onion, diced
- 4 cloves fresh garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 whole bay leaves
- Salt and pepper to taste
Instructions
- Sear the beef: Heat pot over medium-high heat. Add beef cubes and brown on all sides, about 6-8 minutes total
- Add aromatics: Add diced onions, minced garlic, carrots, and celery. Sauté until vegetables soften, approximately 5 minutes
- Add dry ingredients: Stir in pearl barley, dried thyme, and bay leaves. Mix well to coat with vegetable mixture
- Add liquid: Pour in beef broth and bring mixture to a rolling boil over high heat
- Simmer: Reduce heat to low, cover partially, and simmer for 60 minutes until beef is fork-tender and barley is plump
- Season and serve: Remove bay leaves, season with salt and pepper to taste, and serve hot in bowls
Notes
- Pat beef cubes completely dry before searing to achieve better browning and deeper flavor development
- Rinse pearl barley under cold water before adding to remove excess starch and prevent cloudiness
- Keep pot partially covered during simmering to prevent excessive evaporation while allowing steam to escape
- Store leftovers in refrigerator for up to 3 days – the soup will thicken as barley absorbs more liquid
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 75mg
Keywords: beef barley soup, hearty soup, comfort food, beef chuck, pearl barley, winter soup, homemade soup