Beef Barley Soup

Name: Beef Barley Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs beef chuck, cut into 3/4-inch cubes; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp vegetable oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 8 cups low-sodium beef broth; 2/3 cup pearl barley; 2 bay leaves; 1/2 tsp dried thyme; 2 tsp Worcestershire sauce; 2 tbsp fresh flat-leaf parsley, chopped

A hearty, deeply flavored soup made with tender chunks of beef chuck, pearl barley, and root vegetables in a rich beef broth. Perfect cold-weather comfort food that improves overnight.

110 minEasyServes 6360 cal/serving

AmericanSoupStovetopHigh ProteinAlcohol-Free

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Ingredients

1.5 lbs beef chuck, cut into 3/4-inch cubes
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
8 cups low-sodium beef broth
2/3 cup pearl barley
2 bay leaves
1/2 tsp dried thyme
2 tsp Worcestershire sauce
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Pat 1.5 lbs beef chuck, cut into 3/4-inch cubes dry with paper towels and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 4-5 minutes per batch. Transfer to a plate and set aside.
3

Reduce heat to medium. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
4

Add 4 minced garlic cloves and 2 tbsp tomato paste and cook, stirring, for 1-2 minutes until the tomato paste darkens slightly.
5

Return the seared beef to the pot along with any accumulated juices. Pour in 8 cups low-sodium beef broth and add 2 bay leaves, 1/2 tsp dried thyme, and 2 tsp Worcestershire sauce.
6

Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the beef begins to turn tender.
7

Add 2/3 cup pearl barley to the pot. Continue simmering, partially covered, for an additional 30-35 minutes until the barley is tender and the beef is fully cooked through (internal temperature at least 160°F / 71°C).
8

Remove the bay leaves. Taste the soup and adjust seasoning with additional kosher salt and black pepper as needed.
9

Ladle into bowls and garnish with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

What internal temperature should Beef Barley Soup reach?

For Beef Barley Soup, the target internal temperature is 160 F (about 70 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Beef Barley Soup?

Step 2 reads: "Working in batches, sear the beef on all sides until deeply browned, about 4-5 minutes per batch." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for Worcestershire sauce in Beef Barley Soup?

The entry for Beef Barley Soup calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Beef Barley Soup gluten-free?

Yes. The gluten in Beef Barley Soup is 2/3 cup pearl barley, 2 tsp Worcestershire sauce. Swap the grain for cooked rice or quinoa (the chew will differ); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Beef Barley Soup contain fish?

Yes: 2 tsp Worcestershire sauce. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Beef Barley Soup?

One serving (the recipe makes 6) has 22 g of protein in about 360 calories, alongside 32 g carbohydrate and 12 g fat, plus 4 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Can I make Beef Barley Soup ahead?

Yes, it takes well to being made ahead. Refrigerate Beef Barley Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The barley will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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