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Two photos of a bowl of beef and barley soup with carrots, celery, and parsley.

Beef and Barley Soup

A hearty one-pot soup with tender chuck roast, chewy pearl barley, mushrooms, and vegetables in a rich beef broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds beef chuck roast cubed
  • 1 1/2 teaspoons salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 8 ounces cremini mushrooms sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 8 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3/4 cup pearl barley rinsed
  • Chopped fresh parsley for serving

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Cutting board

Method
 

  1. Season and brown the beef in batches, then set aside.
  2. Tip: Don't crowd the pan.
  3. Cook the onion, carrots, celery, and mushrooms until softened.
  4. Add the garlic and tomato paste and cook 1 minute.
  5. Return the beef and add the broth, Worcestershire, bay leaves, and thyme and simmer 45 minutes.
  6. Add the barley and simmer 35 to 40 minutes more until tender.
  7. Remove the bay leaves, season, and serve with parsley.

Notes

Thin leftovers with broth because the barley keeps absorbing liquid.
Freezes for up to 3 months.