Beef Barley Soup features a delectable combination of beef, carrots, celery, onions, and tomatoes. It also includes corn and barley in a deliciously seasoned beef broth.

This delicious soup can be made quickly with stew meat or simmered low and slow with a chuck roast.

Total Time: 1 hour 30 minutes
️Servings: 6

Ingredients:

For the soup base:

1 lb beef stew meat or chuck roast (cut into small cubes)

Salt and black pepper (to taste)

2 tbsp olive oil or butter

1 medium onion (chopped)

2 carrots (peeled and diced)

2 celery stalks (diced)

3 garlic cloves (minced)

6 cups beef broth (or more as needed)

1 cup water (optional, for thinner consistency)

2/3 cup pearl barley (rinsed)

1 cup diced tomatoes (canned or fresh)

1 bay leaf

1 tsp dried thyme

1 tsp Worcestershire sauce (optional for depth)

1 tbsp tomato paste (optional, for richer flavor)

1/2 tsp paprika (optional)

For garnish (optional):

Fresh parsley (chopped)

A squeeze of lemon juice or splash of vinegar (to brighten flavors)

Instructions:

1. Brown the beef:

Season beef cubes with salt and pepper.

In a large soup pot or Dutch oven, heat olive oil over medium-high heat.

Add beef in batches and sear until browned on all sides (about 5–7 minutes).

Remove beef and set aside.

2. Sauté vegetables:

In the same pot, add onion, carrots, and celery.

Cook for 4–5 minutes until softened.

Stir in garlic and cook another 30 seconds until fragrant.

3. Build the broth:

Return beef to the pot.

Add beef broth, diced tomatoes, bay leaf, thyme, Worcestershire sauce, and tomato paste.

Bring to a gentle boil, then reduce to a low simmer.

4. Add the barley:

Stir in the rinsed pearl barley.

Simmer uncovered for 45–60 minutes, stirring occasionally, until beef and barley are tender.

Add extra broth or water if soup becomes too thick.

5. Taste and serve:

Remove the bay leaf.

Adjust salt and pepper to taste.

Garnish with chopped parsley and a light squeeze of lemon juice before serving.

Serving Ideas:

Serve hot with crusty bread, garlic toast, or a side salad.

For extra heartiness, stir in a handful of spinach or kale near the end of cooking.

️Storage Tips:

Fridge: Keeps up to 4 days (flavors deepen overnight).

Freezer: Cool completely, then freeze up to 3 months.

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