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A bowl of beef and barley soup with celery and barley in the background.

Beef and Barley Soup

Tressa Jamil
Beef and barley soup is comfort in a bowl - rich and hearty chunks of beef combine with rich vegetables, filling barley, and an umami-rich broth.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American, European
Servings 8 Servings
Calories 382 kcal
Equipment
Ingredients
  
  • 2 pounds chuck roast, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 medium carrots, diced
  • 2 medium celery, diced
  • 2 medium yellow onion, diced
  • ½ teaspoon Marmite
  • 1 teaspoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 quart water
  • 1 tablespoon Chicken Better Than Bouillon
  • 1 tomato, quartered
  • ½ cup pearl barley
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup kale, chopped and stems removed
  • salt and pepper, to taste
Instructions
 
  • Generously season the chuck roast with salt and pepper.
  • Heat oil in a Dutch oven until smoking. Then, add a layer of beef to brown. Repeat with the remaining ingredients, and set them aside.
  • Next, add the carrots, celery, onion, and garlic. Cook until the onions soften and become translucent.
  • Deglaze with marmite, soy sauce, Worcestershire, and tomato paste.
  • Add the broth and scrape up the brown bits left by the meat. Add the beef, tomatoes, garlic, barley, and bay leaves. Cook over medium heat to maintain a simmer for 1-2 hours.
  • Stir in kale to serve.
Notes
Expert Tips:
  • Select boneless beef chuck with a good amount of marbling, and cut it yourself rather than using pre-cut stew meat.
  • Cut the beef and vegetables the same size to ensure they cook at the same rate.
  • Sear the beef to lock in moisture and build the base of flavor for the soup.
  • Deglaze the pot, scraping up the burnt bits at the bottom of the pot. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 382 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 21 g | Sodium: 686 mg | Fiber: 3 g | Sugar: 4 g
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