Beef Barley Soup

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When I’m craving a bowl of something cozy and satisfying, I almost always turn to this hearty Beef Barley Soup. It’s packed with tender beef, hearty vegetables, and chewy barley. It’s the perfect comfort soup, all simmered together in a flavorful broth that warms you from the inside out.

Prep Time25

Cook Time1 25

Total Time1 50

Course: Dinner, Soup

Cuisine: American

Servings: servings

Author: Krista Teigen

Equipment

1 Dutch Oven

Ingredients

1-2 tbsp olive oil
2-3 lbs beef chuck roast cut into 1-inch cubes
salt and pepper
1 onion chopped
3 large carrots chopped
3 ribs celery chopped
3 cloves garlic minced
½ tsp dried thyme
3 tbsp tomato paste
14.5 oz. can diced tomatoes
1 cup pearled barley
6 cups beef broth
2 bay leaves
fresh parsley chopped

Instructions

Heat 1 tbsp of olive oil in a Dutch oven. Add the beef in a single layer and season with salt and pepper. Brown the beef on all sides. Do this in 2 batches if needed. Remove the beef and transfer to a plate.
1-2 tbsp olive oil, 2-3 lbs beef chuck roast, salt and pepper
Add the onion, carrots, and celery and sprinkle with salt, pepper, and thyme. Cook for a few minutes until softened. Add in the garlic and cook for another minute.
1 onion, 3 large carrots, 3 ribs celery, ½ tsp dried thyme, 3 cloves garlic
Stir in the tomato paste and cook for another minute.
3 tbsp tomato paste
Add in the beef, diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil. Then, reduce to a simmer.
14.5 oz. can diced tomatoes, 6 cups beef broth, 2 bay leaves
Cover and cook for 35-40 minutes until the beef is tender.
Add in the barley and simmer for another 30-35 minutes until the barley is cooked. Remove the bay leaves.
1 cup pearled barley
Ladle into bowls and sprinkle with chopped fresh parsley.
fresh parsley

Video

Notes

Try swapping regular diced tomatoes for fire-roasted ones, or add a splash of dry red wine before simmering. Both add subtle depth and round out the savory base beautifully.
Making it in the slow cooker? Brown the beef on the stovetop first for added flavor, then transfer it to the slow cooker with all the ingredients except the barley. Cook on low for 7–8 hours or high for 4–5. Add the barley during the last 1–1½ hours of cooking so it doesn’t overcook and turn mushy.

Nutrition