Description

This Hearty Beef Barley Soup is a comforting and nourishing meal perfect for chilly days. Tender chunks of seared chuck roast are simmered with aromatic vegetables, pearl barley, and fresh herbs in a flavorful broth enhanced with soy and Worcestershire sauces. The stew-like soup is packed with rich flavors and a satisfying texture, making it an ideal dish for family dinners or meal prepping.

Ingredients

Scale

Beef and Broth

2 pounds chuck roast, cut into 1-inch cubes
1 tablespoon olive oil, plus 1 tablespoon more for sautéing
6 cups low-sodium chicken or beef broth
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

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

Herbs and Grains

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

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Instructions

Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef cubes dry and season them with salt and freshly ground black pepper. Sear the beef in batches, making sure not to overcrowd the pot, until well browned on all sides. Remove the browned beef and set aside.
Sauté Vegetables and Aromatics: Add another tablespoon of olive oil to the pot. Add the chopped carrots, celery, and onion, sautéing for about 3 minutes until they start to soften. Stir in the tomato paste and minced garlic, cooking an additional minute to deepen the flavors.
Add Liquids and Seasonings: Pour in the chicken or beef broth, and add the low-sodium soy sauce and Worcestershire sauce. Stir in the rosemary and thyme, along with salt and pepper to taste. Return the seared beef along with any juices to the pot, stirring to combine all ingredients.
Simmer the Beef: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 45 to 60 minutes, or until the beef begins to become tender.
Cook the Barley: Stir in the pearl barley, cover again, and continue to simmer for another 45 to 60 minutes until the barley is tender and the beef is fork-tender. Stir occasionally to prevent sticking.
Finish and Serve: Remove the soup from heat and stir in the fresh minced parsley. Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this hearty, flavorful soup.

Notes

For a thicker soup, use less broth or cook uncovered for the last 15 minutes to reduce the liquid.
Pearl barley adds a nice chewiness and fiber; if preferred, you can substitute with hulled barley but cooking time may vary.
Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
Use fresh herbs whenever possible for the best flavor, but dried herbs work as an alternative.
Beef chuck roast is preferred for its rich flavor and tenderness when slow-cooked.