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Slow-Simmered Beef Barley Soup

Slow-simmered beef barley soup with tender chuck roast and pearl barley simmered until the broth turns hearty and thick. Sear-browned beef, then low-and-slow simmer with vegetables and herbs for a rich, savory bowl.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 2 lb beef chuck roast Cut into 1-inch cubes.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Vegetables and aromatics
  • 1 yellow onion Large, diced.
  • 3 carrots Sliced.
  • 3 celery stalks Sliced.
  • 3 cloves garlic Minced.
Broth and add-ins
  • 8 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup pearl barley Rinsed.
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the beef
  1. Season the beef cubes with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat, until shimmering.
  3. Sear the beef in batches, 2–3 minutes per side, until deeply browned, then remove and set aside.
Cook the vegetables
  1. Add the onion, carrots, and celery to the pot and cook 5–6 minutes until softened, stirring occasionally.
  2. Stir in the garlic and cook 30 seconds until fragrant.
Simmer the soup
  1. Return the beef to the pot, then add the beef broth, diced tomatoes, bay leaves, thyme, rosemary, and Worcestershire sauce.
  2. Bring to a boil, then reduce heat to low, cover, and simmer 1½ hours, stirring occasionally, until the beef is tender.
Add barley and finish
  1. Stir in the pearl barley and simmer uncovered 25–30 minutes more, until the barley is tender and the soup has thickened.
  2. Remove the bay leaves and taste, adjusting salt and pepper as needed.
  3. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For best texture, use 1-inch beef cubes so they finish tender at the same time as the barley. Store leftovers in the fridge up to 4 days; reheat gently with a splash of broth or water if thickened. Freezing is not recommended because barley can soften further after thawing. For a lighter option, use reduced-sodium beef broth and reduce added salt to taste.