Description

This Hearty Beef & Barley Soup with Vegetables is a comforting, wholesome bowl perfect for chilly days. Tender chunks of seared chuck roast simmered with fresh carrots, celery, and onions in a rich beef stock, flavored with tomato paste, thyme, and a touch of soy sauce. Pearl barley adds a satisfying texture and boosts the nutrition profile, making this soup a complete meal. Garnished with fresh parsley and black pepper, it’s a classic, nourishing dish that warms the soul.

Ingredients

Scale

Beef

1 (3-pound) chuck roast, trimmed of excess fat, cut into 1-inch cubes
1 tablespoon kosher salt, plus more for serving
3 tablespoons olive oil, divided
Freshly cracked black pepper, to taste

Vegetables and Flavorings

1 small yellow onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons beef bouillon (powder or paste)
2 teaspoons fresh thyme leaves

Liquids and Grains

8 cups beef stock
1 tablespoon soy sauce (low-sodium if preferred)
1 cup pearl barley

Garnish

Fresh flat-leaf parsley, chopped (optional, for garnish)

Instructions

Brown the beef: Pat the beef cubes dry and season with kosher salt. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until hot and shimmering. Working in batches, sear the beef on all sides until browned, about 2–3 minutes per side. Transfer the browned beef to a plate and set aside.
Cook the vegetables: Reduce heat to medium and add the remaining tablespoon of olive oil to the dutch oven. Stir in the diced onion, carrots, and celery. Cook until softened, approximately 5 minutes. If the vegetables start to stick, add a splash of water and scrape up any browned bits. Add the minced garlic and cook for 1 minute more, until fragrant. Stir in the tomato paste and beef bouillon to combine.
Simmer the soup: Return the seared beef and any accumulated juices to the pot. Add fresh thyme leaves, beef stock, and soy sauce. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 60 minutes to tenderize the beef and develop the flavors.
Add the barley: Stir in the pearl barley and continue to simmer the soup uncovered. Stir occasionally and cook for about 30 minutes, or until both the beef and barley are tender. Note: if using quick-cooking barley, simmer the beef for a total of 80 minutes, then add the barley for the last 10 minutes of cooking.
Finish and serve: Taste the soup and adjust seasoning by adding more kosher salt if needed. Ladle the hot soup into bowls, top with freshly cracked black pepper, and garnish with chopped fresh parsley if desired. Serve immediately with crusty bread for a complete meal.

Notes

Use low-sodium soy sauce if you want to control sodium levels.
Quick-cooking barley shortens the simmer time; adjust accordingly.
Adding a splash of water while cooking the vegetables helps prevent sticking.
For extra richness, consider finishing with a drizzle of olive oil or a pat of butter.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: beef soup, barley soup, hearty soup, comfort food, beef and vegetable soup, one pot meal, winter recipe