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Beef Barley Soup

Beef barley soup with seared beef chuck and chewy pearl barley simmered in a herb-scented, savory broth. A one-pot Dutch oven method for tender meat, browned mushrooms, and a hearty texture that thickens as it cooks.
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Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 1.5 lb beef chuck cut into 3/4-inch cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Vegetables and aromatics
  • 1 onion large, diced
  • 3 carrots diced
  • 3 celery ribs diced
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
Broth and seasonings
  • 8 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
Barley and finish
  • 0.75 cup pearl barley rinsed
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Pat the beef chuck dry and season with the salt and black pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat, then brown the beef in batches for about 5 minutes per batch and transfer to a plate.
Cook the vegetables and aromatics
  1. Add the onion, carrots, and celery to the Dutch oven and cook for 6 to 7 minutes, stirring occasionally, until softened.
  2. Add the cremini mushrooms and cook for 5 minutes, stirring, until browned.
  3. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
Simmer the soup
  1. Add the beef broth, Worcestershire sauce, dried thyme, bay leaves, and the beef with its juices.
  2. Bring to a boil over high heat, then cover and simmer on low for 1 hour.
  3. Stir in the pearl barley and simmer partly covered for 40 to 45 minutes, until the barley and beef are tender.
Finish and serve
  1. Remove the bay leaves, adjust the salt and black pepper to taste, and stir in the chopped fresh parsley.

Notes

For best browning, pat the beef very dry and work in batches so the pan stays hot. Cool leftovers quickly and refrigerate up to 4 days; reheat gently with a splash of broth or water if thickened. Freeze up to 3 months (thaw overnight in the fridge) and reheat on the stovetop. For a lighter option, replace half the beef chuck by weight with extra mushrooms and reduce oil by 1 tbsp.