Hearty Beef and Barley Soup

Why you’ll love it

• A complete meal in a bowl: protein, grains and vegetables together.
• Deep, rich flavor from well-browned beef and tomato paste.
• Budget- and freezer-friendly for easy weeknight dinners.

Quick facts

Ingredients

For the beef

• 1 1/2 lb (680 g) boneless beef chuck, trimmed and cut into 3/4-inch (2 cm) cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil, divided

For the soup

• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 8 oz (225 g) cremini mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 8 cups (2 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 3/4 cup (150 g) pearl barley, rinsed
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley, for serving

Step-by-step method

1. Season and brown the beef. Pat the beef dry and season with the salt and pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in two batches, 5–6 minutes per batch, turning until well browned on most sides. Transfer to a plate.

2. Cook the vegetables. Lower the heat to medium and add the remaining 1 tbsp oil. Add the onion, carrots and celery and cook 6–7 minutes, scraping up the browned bits, until softened.

3. Add mushrooms and aromatics. Add the mushrooms and cook 5 minutes, until they release their liquid and start to brown. Stir in the garlic and tomato paste and cook 1 minute, until fragrant and the paste darkens slightly.

4. Simmer the beef. Return the beef and its juices to the pot. Add the broth, Worcestershire, thyme and bay leaves. Bring to a boil, then reduce to a gentle simmer, cover and cook 1 hour.

5. Add the barley. Stir in the rinsed barley. Cover and simmer 35–45 minutes more, stirring occasionally, until the barley is tender and the beef is fork-tender.

6. Finish and serve. Remove the bay leaves. Taste and adjust the salt and pepper, and add a splash of broth or water if the soup is thicker than you like. Ladle into bowls and sprinkle with parsley.

How to know it is done

The soup is ready when a cube of beef breaks apart easily with a fork and the barley grains are plump and tender with a slight, pleasant chew. If the beef is still firm, keep simmering in 10-minute intervals, adding a little broth if needed.

Tips for the best result

• Don’t crowd the pot when browning; well-browned beef is where the flavor comes from.
• Use beef chuck: it becomes tender and juicy with slow simmering, while lean cuts turn dry.
• Barley keeps absorbing liquid, so keep extra broth on hand for thinning.

Variations and substitutions

• Slow cooker: brown the beef and vegetables, then cook everything except the barley on LOW 6 hours; add the barley and cook 1–2 hours more on HIGH.
• Leftover pot roast: skip the browning and add 3 cups shredded pot roast with the barley.
• Extra vegetables: add 1 diced potato or 1 cup frozen peas in the last 15 minutes.
• Gluten-free: replace the barley with 3/4 cup brown rice and use gluten-free Worcestershire.

Storage and reheating

Refrigerate in airtight containers up to 4 days, or freeze up to 3 months. The barley absorbs broth as it sits, so add 1/2 to 1 cup broth or water when reheating. Warm over medium-low heat, stirring, or microwave individual bowls 2–3 minutes, stirring halfway.