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Beef & Barley Soup
Isabella

Beef & Barley Soup

This hearty Beef & Barley Soup is the ultimate comfort food — loaded with tender beef, earthy mushrooms, and chewy pearl barley simmered in a rich, savory broth. Perfect for chilly nights, it’s a nourishing, make-ahead meal that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 lb chuck roast beef cut into 2-inch cubes
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbsp all-purpose flour for coating
For Searing & Sautéing
  • 4 Tbsp extra-virgin olive oil divided, plus more as needed
  • 8 oz baby bella mushrooms sliced
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled and diced
  • 1 stalk celery chopped
  • 2 cloves garlic minced
For the Flavor
  • 1 tsp dried oregano
  • ½ tsp onion powder
  • 1 Tbsp tomato paste
  • ½ cup beef broth (use extra instead of wine) used for deglazing in place of wine
  • 4 cups low-sodium beef broth
  • 2 tsp Worcestershire sauce
  • ½ cup pearl barley rinsed
  • 2 sprigs fresh thyme

Method
 

  1. Place beef cubes in a large bowl and season generously with salt and pepper. Sprinkle with flour and toss to coat evenly.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Brown the beef in batches for about 2 minutes per side, then transfer to a plate.
  3. Add the remaining oil to the same pot. Add mushrooms, onion, carrots, and celery; sauté until softened (about 8 minutes). Add garlic, oregano, and onion powder; cook 1 more minute.
  4. Stir in tomato paste and cook until slightly darkened. Pour in 1/2 cup beef broth (instead of wine) to deglaze, scraping up any brown bits.
  5. Return the beef and any juices to the pot. Add remaining broth, Worcestershire sauce, pearl barley, and thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes, until beef is tender and barley is soft.
  6. Remove thyme sprigs, taste, and adjust seasoning. Serve warm with bread or a sprinkle of parsley if desired.

Notes

Barley thickens the soup as it rests; add more broth or water when reheating. To make it gluten-free, replace barley with brown rice or quinoa. This soup freezes beautifully and tastes even better the next day.