Beef Barley Soup Recipe
This beef and barley soup is made with cubes of beef, pearled barley, carrots, onions, and celery all simmered down in a tomato-y beef broth.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck cubes
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 28-ounce can crushed tomatoes
- 6 cups beef stock
- 1 cup pearled barley
Instructions
- Add olive oil to a large Dutch oven and place over medium high heat for 1 minute. While the oil heats up, season the beef all over with ½ teaspoon of salt and ½ teaspoon of pepper. Once the oil is shimmering, add beef cubes. Cook for 10 minutes, stirring occasionally, or until the beef is seared all over. Remove from the Dutch oven with a slotted spoon and set aside.
- Add onion, carrot and celery to the Dutch oven and season with remaining salt and pepper. Reduce heat to medium and cook, scraping up any brown bits that have formed on the bottom of the pan, for about 10 minutes, or until the vegetables start to soften.
- Add Italian seasoning and Worcestershire sauce and stir well to coat all of the vegetables. Cook for 1 to 2 minutes, then add crushed tomatoes and stock, stirring to scrape up any more brown bits on the bottom of the pan.
- Add beef to the Dutch oven and bring to a boil. Cover, reduce heat to a simmer and cook for 1 hour. After 1 hour, add pearled barley, cover again and cook for an additional 1 hour, or until both the beef and the barley are tender.
Notes
- My Top Tip: Let your soup simmer. This is not a quick recipe! The longer the soup simmers, the more flavorful and thick it will become. Once you’ve got all of your ingredients prepped and ready to go, let the soup simmer for at least 2 hours.
- Storage: You'll want to let your soup cool before transferring it to a container and storing it in the fridge for up to four days. To reheat, transfer it to a pot on the stovetop and heat over medium-low until warmed through. You can also transfer it to a slow cooker, set it to low, and let it heat for 2-3 hours. Or, for the fastest option, you can reheat individual bowls of soup in the microwave.
- Freezing: The barley may lose some of its texture in the freezer, but freezing this soup will still preserve its flavor for up to 3 months. Just store it in an airtight container in the freezer, and transfer it directly to a sauce pan when you're ready to thaw and heat.
Nutrition
Calories: 343kcal | Carbohydrates: 44g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1143mg | Potassium: 1350mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5415IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 5mg
QR code
Scan code to view the full recipe on your phone.
