Description

A hearty, one-pot beef and vegetable barley soup that is perfect for cold weather. This family-friendly recipe uses seared chuck roast, pearl barley, and root vegetables for a deep, savory flavor that improves overnight.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
6 cups beef broth (low-sodium)
1 cup pearl barley
2 tablespoons butter
2 tablespoons olive oil
2 medium yellow onions, diced
3 large carrots, peeled and chopped into chunks
3 stalks celery, chopped
1 cup green beans, cut into 1-inch pieces
1 cup frozen peas
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce

Instructions

Prep ingredients: Chop onions, carrots, celery, and green beans. Mince garlic. Cube beef. Rinse barley in a colander.
Sear beef: Heat olive oil and half the butter in a large Dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Sear beef in batches until browned on all sides (3-4 minutes per batch). Remove beef and set aside.
Sauté aromatics: Reduce heat to medium. Add remaining butter to the pot. Add onions, carrots, and celery; cook for 5-7 minutes until softened. Add garlic and tomato paste; cook for 1 minute until tomato paste darkens slightly.
Build broth: Pour in beef broth, scraping up browned bits from the bottom. Add Worcestershire sauce, thyme, and bay leaves. Stir well.
Simmer: Return beef and juices to the pot. Add rinsed barley. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until beef is tender and barley is cooked. Stir occasionally.
Add vegetables: Add green beans and cook for 5 minutes. Add peas and cook for another 2-3 minutes until heated through.
Serve: Remove bay leaves. Taste and adjust salt and pepper. Ladle into bowls and serve with crusty bread.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.

Notes

Do not skip searing the beef for better flavor. Rinse barley to remove excess starch. Barley absorbs liquid, so add extra broth when reheating or freezing. For a vegan version, substitute beef with mushrooms/lentils and use vegetable broth. For Instant Pot, cook on high pressure for 15 minutes.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 45
Fiber: 6
Protein: 25

Keywords: beef soup, barley soup, vegetable soup, one pot meal, winter soup, family dinner, comfort food, meal prep