Name: Hearty Beef & Barley Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 lb beef chuck roast (cut into large bite-size pieces); 2 tbsp cornstarch; kosher salt and ground pepper (to taste); 2 tbsp olive oil (divided); 1 large onion (diced); 2 celery stalks (chopped); 2 large carrots (peeled and sliced diagonally); 8 oz button mushrooms (halved or quartered); 12 oz white potatoes (peeled and cut into 1" cubes); 8 cups low sodium beef broth

This beef barley soup recipe uses tender stew beef and wholesome barley. It’s a comforting meal perfect for a cool evening, featuring a rich broth and root vegetables.

⏱ Time: 60 min

👥 Servings: 6-8

📊 Level: Easy

🥗 10 ingredients

Hearty Beef & Barley Soup

Beef barley soup: savor this hearty, wholesome recipe perfect for chilly evenings. Tender beef and rich broth make it an instant favorite.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8

Calories: 410

Ingredients Method Notes

Ingredients

2 lb beef chuck roast (cut into large bite-size pieces)
2 tbsp cornstarch
kosher salt and ground pepper (to taste)
2 tbsp olive oil (divided)
1 large onion (diced)
2 celery stalks (chopped)
2 large carrots (peeled and sliced diagonally)
8 oz button mushrooms (halved or quartered)
12 oz white potatoes (peeled and cut into 1″ cubes)
8 cups low sodium beef broth

Method

Coat the beef pieces with cornstarch and season with salt and pepper.
Heat the oil in a large dutch oven over medium-high heat.
Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
To the dutch oven, sauté the onion, celery, and carrots for 5 minutes, stirring occasionally.
Add in the remaining ingredients together with the beef chunks.
Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
When done, beef and veggies should be tender.
Garnish with freshly chopped herbs, if desired, and serve.

Notes

– To ensure tender beef, do not rush the simmering process; slow cooking is key for breaking down the chuck roast.
– For a richer flavor, brown the beef in batches to avoid overcrowding the pot, which can steam the meat instead of searing it.
– Store leftover beef barley soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; reheat gently on the stovetop or in the microwave.
– Cook beef chuck roast until it reaches an internal temperature of 145°F (63°C) and allow it to rest for 3 minutes before cutting, though in soup, it will continue to tenderize during simmering.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

To ensure tender beef, do not rush the simmering process; slow cooking is key for breaking down the chuck roast.
For a richer flavor, brown the beef in batches to avoid overcrowding the pot, which can steam the meat instead of searing it.
Store leftover beef barley soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; reheat gently on the stovetop or in the microwave.
Cook beef chuck roast until it reaches an internal temperature of 145°F (63°C) and allow it to rest for 3 minutes before cutting, though in soup, it will continue to tenderize during simmering.

This beef barley soup is more than just a meal; it’s an experience of warmth and nourishment. Experiment with different herbs like thyme or rosemary for varied flavors, and don’t hesitate to share your own variations!

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