Best Ever Beef Barley Soup
Warm, hearty, and packed with rich flavors, the Best Ever Beef Barley Soup is the ultimate comfort food that’s perfect for cooler months or any time you crave a satisfying meal. Tender beef chuck, seared to perfection, is simmered alongside wholesome vegetables like carrots, celery, and onion in a flavorful beef broth infused with aromatic thyme, rosemary, and a touch of tomato paste. Pearl barley adds a nutty, chewy texture that effortlessly complements the savory broth, while frozen peas and a sprinkle of fresh parsley brighten up this robust dish. Ready in just under two hours and serving six hungry mouths, this classic soup delivers a homemade taste that’s nothing short of soul-warming. Ideal for meal prep or cozy family dinners, this recipe is a must-try for lovers of beef barley soup.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1/2-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 0.75 cup pearl barley
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss to coat evenly.
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrots, and celery until softened, about 5-6 minutes.
Add the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste is well incorporated.
Return the browned beef to the pot. Pour in the beef broth and water, stirring to combine.
Add the dried thyme, dried rosemary, bay leaf, and the remaining 1/2 teaspoon of salt. Bring the soup to a boil, then lower the heat to a gentle simmer. Cover and cook for 40 minutes.
Stir in the pearl barley. Cover and continue to cook for another 40-50 minutes until the barley is tender and the beef is fork-tender.
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Stir in the frozen peas and let them cook for 2-3 minutes until heated through.
Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
