Go Back
Print Recipe

Hearty Beef Barley Soup Recipe

Ingredients

  • Ingredients
  • 2 tablespoons vegetable oil
  • 3 lbs chuck roast , trimmed
  • 2 carrots , peeled and chopped
  • 2 celery stalks , thinly sliced
  • 1 medium onion , diced
  • 3 garlic cloves , minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups low-sodium beef broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 2/3 cup medium pearled barley
  • 1 (14.5-ounce) can corn, drained
  • Salt and freshly ground black pepper , to taste

Instructions

  • Instructions
  • Sear the Beef:
  • Heat vegetable oil in a large Dutch oven or stockpot over medium heat.
  • Add the chuck roast and sear on all sides until browned. Remove beef and set aside.
  • Cook the Vegetables:
  • In the same pot, add carrots, celery, and onion. Cook for 4-5 minutes, stirring occasionally.
  • Add garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring to release their aroma.
  • Simmer the Soup Base:
  • Pour in beef broth and stir in the fire-roasted tomatoes.
  • Add the bay leaves and the seared beef back into the pot.
  • Lower the heat and let the soup simmer for about 1½ hours, or until the beef is tender enough to pull apart with a fork.
  • Add Barley and Corn:
  • Stir in the barley and corn, cover the pot, and cook for 30 minutes.
  • Remove the lid and simmer uncovered for another 15 minutes, stirring occasionally.
  • Shred and Return the Beef:
  • Take out the roast, trim off any fat or gristle, and shred or cut the meat into bite-sized pieces.
  • Return the beef to the pot, and stir well to combine.
  • Season and Serve:
  • Taste the soup and adjust with salt and freshly cracked black pepper.
  • Serve hot and enjoy!

Notes

Tips for the Best Soup
  • Use chuck roast for flavor: Its marbling ensures tender, flavorful beef.
  • Searing is key: This step adds depth to the soup’s flavor.
  • Aesthetic appeal: Peel the carrots for a cleaner, more vibrant look.
  • Mind the salt: Low-sodium beef broth gives you better control over the seasoning.
  • Spice it up: Add freshly cracked pepper or a pinch of Cajun seasoning for an extra kick.
  • Don’t overcook the barley: Barley should be tender but not mushy, so avoid prolonged simmering once added.