Beef Barley Soup
A hearty one-pot soup with tender beef, chewy barley, and soft vegetables in a savory broth. Perfect for a warming weeknight dinner.
- Total time
- 75 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb beef chuck, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced 1/4-inch thick
- 2 stalks celery, sliced 1/4-inch thick
- ¾ cup pearl barley
- 8 cups beef broth
Instructions
- 1
Heat oil in a large pot over medium-high until it shimmers, about 90 seconds.
- 2
Add beef in a single layer. Sear without stirring until deeply browned, 3-4 minutes.
- 3
Stir and continue cooking until all surfaces are brown, another 2 minutes.
- 4
Add onion, carrots, and celery. Stir constantly until vegetables soften, 4-5 minutes.
- 5
Add barley and broth. Stir once to combine and bring to a boil.
- 6
Reduce heat to low. Cover and simmer until beef is fork-tender, 60-70 minutes.
- 7
Taste and season with salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot (6+ quarts)
- cutting board
- chef's knife
- wooden spoon
- ladle
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