Hearty Beef Barley Soup to Warm Your Soul This Winter

Enjoy warm and comforting Beef Barley Soup, perfect for winter nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1.5 lbs Beef Chuck, cut into 1-inch cubes Try stew meat or lean cuts if preferred.
2 tablespoons Olive Oil Vegetable oil works as a substitute.
Salt and Pepper Enhances flavors; adjust according to your taste.
2 tablespoons All-Purpose Flour Optional for thickening; omit for gluten-free.

For the Vegetables

1 large Onion, finely chopped Use shallots or leeks for variation.
3 Carrots, peeled and diced Parsnips can be used as an alternative.
3 Celery Stalks, diced Fennel can substitute.
8 oz Mushrooms, sliced Optional for umami flavor.
3 cloves Garlic, minced Garlic powder can be used instead.

For the Flavoring

1 teaspoon Dried Thyme Rosemary can be substituted.
1 teaspoon Dried Oregano Consider Italian seasoning or basil.
8 cups Beef Broth Preferably homemade or low-sodium.
1 cup Pearl Barley, rinsed Quinoa is a gluten-free option.
2 tablespoons Tomato Paste Crushed tomatoes can replace it.
1 tablespoon Worcestershire Sauce Can be omitted if gluten-sensitive.
1 tablespoon Soy Sauce Optional, tamari works for gluten-free.
2 Bay Leaves Remove before serving.
1 cup Diced Potatoes Optional for heartiness.

For Garnish

1/4 cup Fresh Parsley, chopped Mint or chives are alternatives.

Equipment

Large Pot

Method

Step-by-Step Instructions for Beef Barley Soup

Pat the beef chuck dry and season with salt and pepper. Gather all ingredients.
Heat olive oil in a large pot; brown seasoned beef in batches for 3-4 minutes per side and set aside.
Sauté onion, carrots, celery, and optional mushrooms for 6-8 minutes until tender and aromatic.
Stir in garlic, thyme, oregano, and tomato paste; cook for an additional 1-2 minutes.
Deglaze pot with beef broth, scraping the bottom to release brown bits.
Return beef to pot with barley, remaining broth, Worcestershire sauce, soy sauce, bay leaves, and potatoes; stir to combine.
Bring to a simmer, reduce to low, cover partially, and let it simmer for 45-60 minutes.
Taste and adjust seasoning with salt and pepper; add broth or water to adjust consistency.
Ladle soup into bowls, sprinkle with parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Allow the soup to sit overnight for flavors to meld. Reheat gently before serving.

Tried this recipe?

Let us know how it was!