Hearty Beef Barley Soup

This hearty beef barley soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Browning the beef in batches creates a deeper broth and avoids steaming the meat.
• Pearl barley naturally thickens the soup as it releases starch.
• Mushrooms reinforce the savoury flavour without overpowering the beef.

Ingredients

• 1 1/2 lb (680 g) beef chuck, cut in 3/4-inch pieces
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery ribs, chopped
• 8 oz (225 g) mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 8 cups (1.9 L) beef broth
• 3/4 cup (150 g) pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce

Step-by-step instructions

1. Pat the beef dry and season with salt and pepper. Brown it in batches in a heavy pot with the oil. Transfer browned pieces to a plate.
2. Add onion, carrots, celery, and mushrooms. Cook for 8 minutes, scraping the browned bits from the pot. Stir in garlic and tomato paste for 1 minute.
3. Return beef to the pot. Add broth, barley, thyme, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce to a low simmer.
4. Partially cover and cook for 75 to 90 minutes, stirring occasionally, until the beef and barley are tender. Add water or broth if the soup becomes thicker than desired.

Cook’s notes

• Chuck is ideal because connective tissue softens during the long simmer.
• Barley keeps absorbing broth after cooking, so leftovers may need extra water.
• Taste near the end; reducing broth can concentrate salt.

Substitutions and variations

• Use pot roast leftovers and reduce simmering time to about 40 minutes.
• Add diced turnip or parsnip with the carrots.
• For a slow cooker, brown the beef first, then cook on low for 7 to 8 hours.

What to serve with it

• Buttered rye bread
• A simple cabbage slaw
• Roasted Brussels sprouts

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Thin with broth when reheating because barley continues to absorb liquid.

Frequently asked questions