Beef Barley Soup

Wholesome Cove

This beef barley soup recipe keeps the barley out of the pot until the beef has already simmered for a full hour, so the grains stay chewy and the broth stays rich instead of turning gluey.

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Prep Time 20

Cook Time 2 15

Total Time 2 35

Course Soup

Cuisine American

Servings servings

Calories 335 kcal

Equipment

6-quart (5.7 L) or larger Dutch oven or heavy-bottomed soup pot with a lid
Sharp 8-inch chef's knife - for trimming and cubing the chuck roast
Large cutting board with a juice groove - raw beef releases liquid
Fine-mesh strainer - for rinsing the barley
Wooden spoon - for scraping the browned bits off the bottom of the pot
Ladle - for serving
Measuring cups and measuring spoons
Paper towels - for drying the beef before browning
Large bowl or rimmed plate - to hold the browned beef between batches
Glass storage containers with airtight lids - for leftovers

Ingredients

2 pounds boneless beef chuck roast - 900 g, trimmed and cut into ¾-inch (2 cm) cubes
1 teaspoon kosher salt - 5 ml, plus more to taste at the end
½ teaspoon freshly ground black pepper - 2.5 ml, plus more to taste at the end
2 tablespoons extra virgin olive oil - 30 ml, divided (1 tablespoon per batch of beef)
1 large yellow onion - diced (about 1½ cups or 225 g)
3 stalks celery - sliced ¼ inch (6 mm) thick (about 1 cup or 120 g)
4 cloves garlic - minced
2 tablespoons tomato paste - 32 g
1 tablespoon Worcestershire sauce - 15 ml
8 cups low-sodium beef broth - 1.9 L
2 cups water - 475 ml
2 bay leaves
1 teaspoon dried thyme - 1 g
1 cup pearl barley - 200 g, rinsed (check the label, since hulled and quick-cooking barley cook at different speeds)
3 medium carrots - peeled and sliced ½ inch (1.25 cm) thick (about 1½ cups or 180 g)
2 tablespoons fresh flat-leaf parsley - 8 g, chopped, for finishing

Instructions

Trim fat and gristle from the chuck roast and cut into ¾-inch cubes. Pat very dry with paper towels and season with salt and pepper; dice the onion, slice the celery, mince the garlic, slice the carrots, rinse the barley, and chop the parsley.
Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium-high heat. Brown half the beef in a single layer for 3 minutes, turn, and brown 3 to 4 minutes more; move to a bowl and repeat with the remaining oil and beef, keeping the browned bits in the pot.
Lower the heat to medium and cook the onion and celery for 6 to 8 minutes, stirring often and scraping the browned bits off the bottom, until soft and translucent.
Stir in the garlic and tomato paste and cook for 1 to 2 minutes until the paste darkens to a deep brick color, then add the Worcestershire sauce and stir for 30 seconds.
Pour in the broth and water, scraping up any remaining browned bits, and return the beef and its juices to the pot. Add the bay leaves and thyme, bring to a boil, then reduce to a gentle simmer, partially cover, and cook for 1 hour, stirring every 15 minutes and skimming off foam.
Stir in the rinsed barley and sliced carrots and simmer, partially covered, for 45 minutes, stirring every 10 to 15 minutes and scraping the bottom. The soup is ready when the beef breaks apart easily and the barley is tender with a slight chew; thin with up to ½ cup hot water if needed.
Discard the bay leaves, season with salt and pepper to taste, and stir in the parsley. Rest off the heat for 5 minutes, then ladle about 1½ cups into each bowl and serve hot.

Notes

Start with a whole chuck roast: Packages labeled stew meat are often a mix of cuts, and leaner pieces dry out and turn stringy.
Dry the beef well and do not crowd the pot: Moisture prevents browning, and two batches give each cube contact with the hot surface.
Hold the barley until the hour mark: Adding it at the start causes the grains to burst and the soup to turn porridge-like.
Rinse the barley: A quick rinse removes loose starch that can make the broth cloudy and sticky.
Keep the simmer gentle: A hard boil toughens the beef and breaks down the barley too fast.
Stir along the bottom: Barley settles and can scorch, so scrape the base of the pot every 10 to 15 minutes once it goes in.
Salt in two stages: Season the beef before browning, then adjust at the end since the broth reduces over two hours.
Storage: Keeps up to 4 days in the fridge and up to 3 months in the freezer; barley absorbs liquid as it sits, so add ½ cup broth or water per serving when reheating.
Substitutions: Hulled barley needs 60 to 90 minutes and goes in after 30 minutes of simmering; for gluten-free, use 1 cup brown rice and simmer about 40 minutes.
Slow cooker and Instant Pot versions: Both are covered in the Variations section, and the browning steps still happen on the stove or sauté setting.

Nutrition

Serving: 1BowlCalories: 335kcalCarbohydrates: 25gProtein: 25gFat: 14gSaturated Fat: 5gCholesterol: 55mgSodium: 640mgFiber: 5gSugar: 4g

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