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Hearty Beef and Barley Soup

A comforting, nutrient-packed soup featuring tender beef, chewy barley, and root vegetables in a rich broth. Perfect for cold weather and meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course lunch
Cuisine American
Servings 6 servings
Calories 380 kcal

Ingredients
  

Main Components

  • 1 lb (450g) stew beef, cubed
  • ¾ cup pearl barley
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 cups beef broth

Seasonings

  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Salt & pepper to taste

Optional

  • 1 cup mushrooms, sliced
  • 1 tbsp balsamic vinegar (for depth)

Instructions
 

  • Brown Beef:
    Sear beef in a Dutch oven over medium-high heat (5 mins). Remove and set aside.
    Sauté Veggies:
    In same pot, cook onion, carrots, celery, and garlic for 5 mins.
    Simmer:
    Add beef back with barley, broth, tomato paste, and seasonings.
    Bring to boil, then simmer covered for 1 hour 15 mins.
    Finish:
    Discard bay leaves. Adjust seasoning.

Notes

  • Shortcut: Use instant pot (35 mins high pressure)
  • Storage: Freezes well for 3 months
  • Gluten-free: Substitute quinoa for barley
Keyword Hearty Beef and Barley Soup