This is the ultimate “hug in a bowl.” Beef and barley soup is a timeless classic that manages to be incredibly hearty without feeling heavy. It’s the kind of meal that tastes even better the next day after the flavors have had a chance to get to know each other.
Overview
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Prep time: 20 minutes
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Cook time: 1 hour 30 minutes
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Total time: 1 hour 50 minutes
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Servings: 6
Equipment
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Large Dutch oven or heavy-bottomed stockpot
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Sharp chef’s knife and cutting board
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Wooden spoon or heat-resistant spatula
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Measuring cups and spoons
Ingredients
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1.5 lbs Beef stew meat (chuck roast), cut into 1/2-inch cubes
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2 tbsp Olive oil
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1 Large yellow onion, diced
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3 Medium carrots, sliced into rounds
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2 Celery stalks, sliced
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3 cloves Garlic, minced
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2 tbsp Tomato paste
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3/4 cup Pearled barley (uncooked)
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6 cups Beef bone broth or high-quality beef stock
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2 Bay leaves
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1 tsp Dried thyme
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Salt and black pepper to taste
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Fresh parsley for garnish
Ingredient Notes
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The Beef: Chuck roast is best because the connective tissue breaks down during the simmer, making the meat butter-tender. Avoid “lean” stew meats which can get rubbery.
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The Barley: Use pearled barley for this specific cook time. Hulled barley is less processed but takes significantly longer to cook (about an hour on its own).
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The Broth: If using store-bought, opt for “low sodium” so you can control the salt levels yourself.
Instructions
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Sear the Beef: Pat the beef dry with paper towels and season with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Brown the beef in batches (don’t crowd the pan!) until a dark crust forms. Remove meat and set aside.
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Sauté Aromatics: Lower heat to medium. In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
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Deglaze: Pour in 1/2 cup of the broth, using your spoon to scrape up all the brown bits (the fond) from the bottom of the pot. This is where the flavor lives!
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Simmer: Return the beef to the pot. Add the remaining broth, pearled barley, thyme, and bay leaves.
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Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour to 1 hour 15 minutes, or until the beef is tender and the barley is puffed and soft.
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Finish: Remove the bay leaves. Taste and add more salt or pepper if needed. Stir in fresh parsley before serving.
Nutrition Facts (Per Serving)
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Calories: 345 kcal
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Protein: 28g
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Fat: 12g
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Carbohydrates: 32g
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Fiber: 7g
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Iron: 25% DV
Pro Tips & Variations
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The “Thickener” Effect: Barley releases starch as it cooks. If you find the soup is becoming too thick (almost like a stew), simply splash in a little more broth or water.
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The Umami Bomb: Add 1 tablespoon of Worcestershire sauce or a splash of soy sauce during the simmer to deepen the beefy flavor.
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Variation – The Mushroom Swap: Add 8 oz of sliced cremini mushrooms when sautéing the vegetables for an earthier, forest-style soup.
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Variation – Slow Cooker: Sear the beef first, then toss everything into a slow cooker on Low for 7–8 hours or High for 4 hours.
