Hearty Stovetop Beef and Barley Soup
A warm and savory soup filled with tender beef and chewy pearl barley, perfect for cozy evenings.
Ingredients
Meat and Protein
- 1 pound beef chuck, trimmed and cut into 1/2-inch cubes Choose well-marbled meat for depth; swap for stewing beef if preferred.
Vegetables
- 1 large onion, finely chopped Adds sweet, savory base.
- 3 cloves garlic, minced Fresh garlic for depth; use 1 teaspoon garlic powder in a pinch.
- 2 medium carrots, diced Provide color and natural sweetness; parsnip works too.
- 2 stalks celery, diced Classic mirepoix for balance.
- 2 cups baby spinach or chopped kale Stirred in at the end for a healthy option.
Grains
- 1 cup pearl barley, rinsed Gives chewy, hearty texture; substitute farro for a nutty twist.
Liquids
- 6 cups beef broth Homemade if possible; low-sodium store-bought is fine.
- 1 cup diced tomatoes (canned or fresh) Adds brightness; omit for a clearer broth.
- 2 tablespoons Worcestershire sauce Builds umami; soy sauce can be used as a swap.
Herbs and Spices
- 2 leaves bay leaves
- 1 teaspoon dried thyme Or 1 sprig fresh thyme.
Finishing Touches
- Chopped fresh parsley, lemon zest, or a dollop of Greek yogurt to finish Bright finishing options.
Instructions
Cooking
- Heat a large heavy-bottomed pot over medium-high heat and add the olive oil.
- When the oil shimmers, add the beef cubes in a single layer and brown on all sides.
- Remove the beef to a plate and reduce heat to medium. Add the onion, carrot, and celery to the pot and sauté until softened and translucent, about 6–8 minutes.
- Stir in the garlic for the last minute until fragrant.
- Return the beef to the pot. Add the pearl barley and stir to coat with the vegetables and juices.
- Pour in the beef broth and diced tomatoes. Add bay leaves, thyme, and Worcestershire sauce.
- Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 35–45 minutes, stirring occasionally.
- About 5 minutes before serving, stir in the spinach or kale until wilted. Taste and season with salt and pepper.
- Remove bay leaves and finish with chopped parsley or a little lemon zest for brightness.
- Ladle into bowls and serve hot.
Notes
Barley continues to soak up broth, so you may want to add a splash of water or broth when reheating. This soup tastes even better the next day as the flavors marry. Serve with crusty bread or a buttered roll.