Beef and Barley Soup Recipe

5 from 1 vote

This beef barley soup is rich, hearty, and total comfort food. It’s filled with tender chunks of beef, whole grain barley, veggies, and a flavorful broth.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 204kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons olive oil
1½ pounds beef stew meat cut into 1" cubes (chuck roast, or any kind of steak)
1 teaspoon salt
1/4 teaspoon black pepper
1 large onion minced (about 1 cup)
1 cup celery diced
1½ cups carrots diced
3 medium red potatoes peeled and cut into 1" pieces
1 tablespoon garlic minced
2/3 cup barley
4 ounces tomato sauce
6 cups beef broth
1 tablespoon Worcestershire sauce
2 large bay leaves
1 tablespoon thyme chopped

US Customary - Metric

Instructions

Heat a large Dutch oven over medium high heat and add the oil. Once hot, add the prepared beef chunks. Season with salt and pepper, then cook until the beef is browned on all sides.
Add the onion, celery, carrots, potatoes, and garlic and stir. Cook for about 1-2 minutes, then add the barley, tomato sauce, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, then cover and simmer for about 1 hour, or until the beef and barley are tender and cooked through.
Once cooked, remove from the heat and remove the bay leaves. Serve immediately. Enjoy!

Notes

Storing: store in an airtight container in the refrigerator for up to 3 days, or up to 2 months in the freezer. Transfer to the fridge overnight to thaw.

To reheat: either microwave or transfer to a pot over medium high heat and warm.

The beef broth should cover all of the ingredients—if not, add a little morel.

Slow cooker instructions: brown the stew meat in a Dutch oven, then add to the slow cooker along with the rest of the ingredients. Cook on low for 5-6 hours, or until the beef and veggies are tender.

Nutrition