(Serves 6–8)
- 1½ lbs (680g) beef chuck roast, trimmed and cut into 1-inch cubes
- 1 tbsp olive oil or butter
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium beef broth (or a mix of broth + water)
- ¾ cup pearl barley, rinsed
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp Worcestershire sauce
- Salt & black pepper to taste
- Optional: 1 tbsp soy sauce (for umami depth), fresh parsley for garnish
💡 Pro Tips:
- Pat beef dry before browning—ensures a good sear (not steam!).
- Don’t skip the tomato paste—cooking it 1 minute deepens flavor.
- Rinse barley to remove excess starch and prevent gumminess.
Step-by-Step Instructions (Rich, Savory, Foolproof)
1. Brown the Beef
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Season beef with salt and pepper. Brown in batches (don’t crowd!)—about 3–4 minutes per side. Remove and set aside.
2. Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add garlic and tomato paste; cook 1 minute until fragrant.
3. Deglaze & Simmer
- Pour in ½ cup broth and scrape up browned bits (flavor gold!).
- Return beef to pot. Add remaining broth, barley, bay leaves, thyme, Worcestershire, and soy sauce (if using).
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 45–60 minutes, until beef is fork-tender and barley is plump.
4. Finish & Serve
- Discard bay leaves. Skim excess fat if desired.
- Season with salt, pepper, and extra Worcestershire to taste.
- Garnish with fresh parsley.
Serving Suggestions
- 🥖 Classic: With crusty sourdough or garlic bread
- 🧀 Cozy upgrade: Grated Parmesan on top
- 🥗 Balanced meal: Simple green salad with vinaigrette
- 🌶️ For depth: A dash of red wine vinegar or hot sauce at the table
Make-Ahead & Storage Tips
- Flavor improves overnight—make it a day ahead!
- Store in fridge for up to 5 days.
- Freeze for up to 3 months (barley holds up well!).
- Reheat gently on stove—add a splash of broth if too thick.
Frequently Asked Questions
Q: Can I use quick barley?
A: Yes—but add in the last 15 minutes to avoid mushiness.
Q: My soup is too thick—what do I do?
A: Stir in more broth or water. Barley absorbs liquid as it sits.
Q: Can I make this in a slow cooker?
A: Yes! Brown beef and veggies first, then cook on LOW 7–8 hours or HIGH 4–5 hours. Add barley in last 2 hours.
Q: Is barley gluten-free?
A: No—use rinsed quinoa or brown rice for GF (adjust cooking time).
A Bowl Full of Quiet Care
Hearty Beef and Barley Soup isn’t fancy—but it doesn’t need to be. It’s what you make when someone’s under the weather, when the wind is howling, or when you just need to feed your people well.
So brown that beef, stir that pot, and let your kitchen fill with the scent of comfort. Because sometimes, the best meals aren’t complicated—they’re simmered with patience and served with love.
“Good soup is like a hug in a bowl—and this one hugs back.” 🥣💛
Do you add mushrooms, peas, or keep it classic?
Share your family’s twist in the comments! And if this recipe brought back a wave of nostalgia—or saved your weeknight dinner—pass it on to someone who believes in the magic of slow-simmered comfort. 🥩🌾✨
