Description

Rich and hearty homestyle Beef Barley Soup made with tender chunks of beef roast, nutritious barley, fresh veggies, and a flavorful broth. Perfect for warming up on chilly days.

Ingredients

Scale

2 lbs chuck roast, trimmed and cubed
3 Tbsp olive oil
1 1/2 cups chopped carrots
1 cup chopped celery
2 cups chopped yellow onion
3 Tbsp tomato paste
1 1/2 Tbsp minced garlic
2 (32 oz) cartons low-sodium chicken or beef broth
1 Tbsp low-sodium soy sauce
2 tsp Worcestershire sauce
2 tsp minced fresh rosemary (or 1/2 tsp dried)
2 tsp minced fresh thyme (or 1/2 tsp dried)
Salt and freshly ground black pepper
1 cup pearl barley
3 Tbsp minced fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry, season with salt and pepper, and sear in batches until golden brown. Transfer to a plate with juices.
Add another 1 Tbsp olive oil to the pot. Sauté carrots, celery, and onion for 3 minutes. Add tomato paste and garlic, sauté for 1 minute.
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, and season with salt and pepper. Return beef to the pot.
Bring mixture to a simmer. Reduce heat to low, cover, and simmer for 45–60 minutes until beef is tender.
Add barley, cover, and continue simmering for 45–60 minutes until barley is cooked and beef is tender.
Stir in parsley before serving. Serve warm.

Notes

For slow cooker: Sear beef, transfer all ingredients except parsley to a crockpot, and cook on low for 7–8 hours. For Instant Pot: Reduce broth to 7 cups, cook on manual for 20 minutes, and release pressure naturally for 10 minutes.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 455
Fat: 21g
Carbohydrates: 40g
Fiber: 8g
Protein: 31g

Keywords: beef barley soup, comfort food, hearty