Warm, nourishing, and packed with tender beef, nutty barley, and a rich broth, Beef Barley Soup is the ultimate comfort food for chilly days. This recipe breaks down every step to create a deeply flavorful and satisfying bowl of soup that will have everyone coming back for more. It’s hearty enough to serve as a meal on its own and loaded with vegetables for an added nutritional boost.

Ingredients

For the Soup:

• 1 lb (450g) beef stew meat, cut into small cubes (chuck roast works well)
• 1/4 cup all-purpose flour (for coating the beef)
• Salt and pepper to taste
• 2 tablespoons olive oil (for browning the beef)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 cups beef broth (preferably low sodium)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare and Season the Beef

Begin by patting the beef stew meat dry with paper towels. This step is important as it helps the beef brown more effectively. Season the meat generously with salt and pepper, then coat it in flour. The flour not only adds flavor but also helps thicken the soup as it simmers.

Step 2: Brown the Beef

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the flour-coated beef in a single layer (you may need to work in batches to avoid overcrowding). Sear the meat on all sides until it’s deeply browned, about 3-5 minutes per side. Once browned, remove the beef from the pot and set it aside.

Tip: Browning the beef creates a caramelized crust that enhances the flavor of the soup, so don’t skip this step! Also, avoid stirring the meat too often during searing, as this prevents it from browning properly.

Step 3: Sauté the Vegetables

In the same pot, add a little more oil if necessary, then add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften and the onion becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

This “mirepoix” (the combination of onion, carrot, and celery) serves as the aromatic base of the soup, enhancing both flavor and texture.

Step 4: Deglaze the Pot

To capture all the rich flavors, deglaze the pot by adding a splash of beef broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits left from the beef. This will add extra depth to the broth.

Step 5: Build the Soup Base

Return the browned beef to the pot, and add the remaining beef broth, diced tomatoes (with juices), pearl barley, Worcestershire sauce, bay leaves, and thyme. Stir everything well to combine.

Step 6: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1-1.5 hours. During this time, the beef will become tender, and the barley will cook through, absorbing the flavors of the broth.

Tip: Stir the soup occasionally to ensure nothing sticks to the bottom of the pot. If you prefer a thicker soup, simmer it uncovered for the last 20 minutes.

Step 7: Season and Adjust

Once the beef and barley are tender, taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and discard them. If you like a more herbaceous flavor, you can also add a handful of fresh parsley or thyme at this stage.

Step 8: Serve and Garnish

Ladle the hot beef barley soup into bowls and sprinkle with freshly chopped parsley for a pop of color and a touch of freshness.

Serve with crusty bread or a side salad for a complete meal.