A rich, hearty soup loaded with tender beef, vegetables, and chewy barley — perfect for cold evenings or meal prep days.
Ingredients
- 1½ lb beef chuck, cut into bite-size cubes
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 can diced tomatoes (optional)
- ¾ cup pearl barley
- 1 tsp thyme
- 1 bay leaf
- Salt & black pepper to taste
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish
Instructions
1. Brown the Beef
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches until deeply caramelized.
2. Build the Base
Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
3. Simmer
Pour in broth, tomatoes, thyme, bay leaf, and Worcestershire sauce. Bring to a boil.
4. Add the Barley
Stir in pearl barley and reduce heat to low.
5. Cook Until Tender
Simmer uncovered for about 45–60 minutes, until beef is tender and barley is cooked.
6. Finish & Serve
Remove bay leaf, adjust seasoning, and garnish with parsley.
Tips
- For deeper flavor, deglaze the pot with a splash of red wine after browning the beef.
- The soup thickens as it sits because barley absorbs liquid.
- Freezes very well for up to 3 months.
Great Pairings
- Crusty artisan bread
- Buttered dinner rolls
- Simple green salad
- Sharp cheddar toasties
Enjoy this classic bowl of comfort.