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Classic Beef and Barley Soup

Classic beef and barley soup simmers beef chuck, vegetables, and pearl barley in a savory broth until the beef is tender. A long, gentle simmer gives this one-pot soup a hearty texture and deep flavor.
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Prep Time 20 minutes
Cook Time 2 hours 11 minutes
Resting 5 minutes
Total Time 2 hours 36 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb beef chuck cut into 1-inch cubes
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots diced
  • 2 celery stalks, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 8 cups beef broth
  • 2 cups water
  • 1 tsp thyme dried
  • 2 bay leaves
  • 1 cup pearl barley

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Season the beef with 1 teaspoon of the salt and the pepper.
  2. Heat the oil in a 7-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 8 to 10 minutes total, then transfer it to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Add the broth, water, thyme, bay leaves, remaining 1/2 teaspoon salt, and browned beef with any accumulated juices.
  7. Bring the soup to a boil.
  8. Reduce the heat to maintain a gentle simmer, cover, and cook for 1 to 1 1/2 hours, until the beef is tender.
  9. Stir in the barley, cover, and simmer for 35 to 45 minutes, until the barley is tender.
  10. Remove the bay leaves.
  11. Let the soup rest for 5 minutes before serving.

Notes

For the most tender beef, keep the soup at a gentle simmer rather than a hard boil. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, replace the barley with a gluten-free grain.