As part of our Beef Soup Series, today we’re sharing our recipe for a delicious and hearty Beef and Barley Soup. The flavors of beef and barley go so well together – this soup is pure comfort served in a bowl!

Starting with a rich homemade brown stock, this beef and barley soup is made with pieces of chuck beef, a flavorful cut of beef that’s perfect for soups and stews. (It’s also a fairly affordable cut of beef so easy on the family budget.) Then tender chunks of vegetables and pearl barley are added to make this a very hearty and filling meal.

This recipe easily serves 8-10 people so it’s perfect for a feeding a crowd.

Beef and Barley Soup

Prep Time: 15 mins
Cook Time: 1 hour 15 mins
Total Time: 1 hour 30 minutes
Yield: 8-10 servings 1x

Scale

Ingredients

2 tablespoons extra virgin olive oil
1 pound chuck beef, cut into small pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 cup diced leeks
2 cloves minced garlic
2 tablespoons tomato paste
1 cup pearl barley
1 14.5 ounce can diced tomato
1 teaspoon dried thyme
2 quarts brown stock (or beef stock)
2 cups water
½ cup diced white turnip
Salt
Pepper

Instructions

In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.
Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
Add garlic and cook one more minute.
Add tomato paste and cook an additional minute.
Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.
Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.