Beef Barley Soup
A hearty and comforting Beef Barley Soup loaded with tender beef, chewy pearl barley, carrots, celery, and herbs in a rich, savory beef broth. Perfect for a cozy family dinner or meal prep.Prep Time: 20 minutesCook Time: 1 hour 30 minutesTotal Time: 1 hour 50 minutesServings: 6Course: Soup, Main CourseCuisine: AmericanIngredients1½ pounds beef chuck, cut into bite-size pieces¾ cup pearl barley6 cups beef broth, plus more as needed1 medium yellow onion, diced3 carrots, peeled and sliced3 celery stalks, sliced3 garlic cloves, minced2 tablespoons tomato paste1–2 tablespoons olive oil1 tablespoon Worcestershire sauce1 teaspoon dried thyme1–2 bay leavesSalt, to tasteFreshly ground black pepper, to tasteFresh chopped parsley, for garnishInstructionsPrepare the beef: Pat the beef dry and season it generously with salt and black pepper.Brown the beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Brown the beef in batches, then transfer it to a plate.Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for another 30 seconds.Build the broth: Stir in the tomato paste and cook for about 1 minute. Pour in the beef broth, scraping up the browned bits from the bottom of the pot.Simmer the beef: Add Worcestershire sauce, thyme, bay leaves, and browned beef. Bring to a gentle simmer, partially cover, and cook for about 45 minutes.Add the barley: Stir in the pearl barley. Continue simmering for 30–40 minutes, or until the barley is tender and the beef is easily pierced with a fork.Adjust the consistency: If the barley absorbs too much broth, add additional beef broth until the soup reaches your preferred consistency.Finish and serve: Remove the bay leaves. Taste and adjust the salt and pepper. Garnish with fresh parsley and serve hot.TipsBrown the beef in batches to develop deeper flavor.Don't rush the simmering time; beef chuck becomes more tender as it cooks.Check your barley package because cooking times can vary.Add extra broth when reheating leftovers because barley continues absorbing liquid.For extra vegetables, add mushrooms, peas, green beans, or spinach.StorageStore cooled Beef Barley Soup in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth if the soup has become too thick.FreezingAllow the soup to cool completely before transferring it to freezer-safe containers. Keep in mind that barley may become softer after freezing and reheating.Serving SuggestionsServe your Beef Barley Soup with crusty bread, garlic bread, dinner rolls, cornbread, or a simple green