- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 150 g
- 2 tbsp
- 3 cloves
- 2 tbsp
- 1 ½ l
- 1 tsp
- 1 tsp
- ½ tsp
- 15 g
Process
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Pat the beef chuck cubes dry with paper towels and season with 0.5 tsp of the salt and the black pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef in a single layer, in batches if needed, until deeply browned on all sides, about 6–8 minutes total. Transfer the beef to a plate.
Reduce heat to medium. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, scraping up the browned bits, until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
Return the seared beef and any juices to the pot. Add the rinsed pearl barley, beef broth, dried thyme, bay leaves, and the remaining 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
Uncover and continue simmering for 30–45 minutes, stirring occasionally, until the beef is fork-tender and the barley is plump and chewy. Taste and adjust salt if needed. Remove the bay leaves.
Ladle into bowls and garnish with chopped fresh parsley, if using. Serve hot.
Kitchen notes
Kitchen notes
- Do not skip searing the beef; it builds the deep flavor base. Dry the cubes well so they brown instead of steam.
- Pearl barley absorbs a lot of liquid as it sits. If making ahead, add an extra 250 ml broth when reheating to loosen the soup.
- The soup is done when the beef shreds easily with a fork and the barley is tender but still slightly chewy. If the barley is still firm after 1.5 hours, continue simmering and add more broth if needed.
- For a thicker, stew-like consistency, mash a few tablespoons of the cooked barley against the side of the pot and stir back in.
Substitutions
- beef chuck roast→lamb shoulder or venison stew meat
- pearl barley→farro or hulled barley (increase simmer time by 15-20 minutes)
- beef broth→vegetable broth for a lighter soup
- fresh parsley→fresh dill or chives
Storage & reheating
Cool the soup completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers, leaving 2 cm headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot; add a splash of broth or water if the soup has thickened too much.
FAQ
The questions we get asked most
Why did my beef barley soup turn out dry and thick?
Barley continues to absorb liquid as the soup sits, especially in the refrigerator. When reheating, stir in 125-250 ml of beef broth or water per serving until it reaches the desired consistency. To prevent this, you can cook the barley separately and add it just before serving, though simmering it in the soup gives better flavor.
Can I use quick-cooking or instant barley instead of pearl barley?
Yes, but adjust the cooking time. Quick-cooking barley typically needs only 10-15 minutes of simmering, so add it during the last 15 minutes of cooking instead of at the start. Pearl barley is the standard choice because it holds its shape and gives a satisfying chew without turning mushy.
How do I know when the beef is tender enough?
The beef should shred easily when pressed with a fork and offer no resistance when pierced. If it still feels tough after 1.5 hours of simmering, continue cooking in 15-minute increments. Toughness usually means it needs more time, not higher heat.
Can I make this soup in a slow cooker?
Yes. Sear the beef and sauté the vegetables as directed, then transfer everything except the parsley to a slow cooker. Add the barley, broth, thyme, bay leaves, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef and barley are tender. Stir in parsley before serving.
My soup tastes bland. What can I add?
Blandness often comes from under-salting or using low-sodium broth without adjusting. Stir in additional salt a little at a time, taste, and repeat. A teaspoon of soy sauce or a splash of Worcestershire sauce can add depth, and a squeeze of fresh lemon juice at the end brightens the flavors.
Can I add other vegetables like potatoes or mushrooms?
Absolutely. Diced potatoes (about 2 medium) can be added with the carrots and celery; they will thicken the broth slightly. Sliced mushrooms (200 g) are best added after searing the beef, sautéed until browned, for extra umami. Adjust salt after adding any new ingredients.
How long does beef barley soup keep in the fridge?
Store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until steaming, adding broth or water if needed. Do not boil vigorously, as that can toughen the beef and break down the barley.
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