Beef and Barley Soup
This Beef Barley Soup recipe builds the deepest, richest flavor by browning the beef, deglazing with wine, and cooking everything in the same pot. Make a double batch and freeze for later!
This Beef And Barley Soup Recipe Has Deep, Rich Flavor
I hate to say it, but I’m disappointed with the top recipes on Google for beef barley soup. One of the most popular recipes calls for already-cooked beef. Like, chunks of leftover steak or pot roast. While this is a good way to use up leftover beef, it’s NOT a good way to make a flavorful soup.
The deep, rich flavor of the best beef barley soup recipes come from cooking the beef in the same pot you’ll be making the soup in, then deglazing the pan with wine and scraping off all of the crusty bits (which is actually called fond).
My favorite instructor in culinary school would see fond in our pans and say “that’s free flavor, chef!,” and get VERY upset if we even thought about wasting it.
The beef barley soup recipe I’m sharing below doesn’t waste any of the free flavor. It has big chunks of meat, umami from a dash of soy sauce, and deep, rich flavor from cooking each ingredient for the right amount of time, in the right order.
Why You Will Love This Beef Barley Soup Recipe
- It has the biggest, richest flavor from a relatively short list of ingredients.
- It keeps in the fridge and freezes well, so it’s a great idea to make a double batch and store some for a later meal.
- It’s packed with protein and fiber, so it’s one of the more satisfying soups.
Beef and Barley Soup Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- boneless beef chuck roast – this is the tender, flavorful protein that is the backbone of this soup.
- salt and pepper – to properly season the meat before it’s cooked.
- carrots, celery and onion – the mirepoix that builds the aromatic base of the broth.
- garlic – deepens the savory flavor in this recipe for beef barley soup.
- tomato paste – the concentrated flavor adds deep color and flavor to the soup.
- red wine – for deglazing the pot and getting all of the “free flavor” off the bottom!
- thyme and bay leaf – herbs to enhance the broth.
- chicken stock – yes, chicken stock and not beef stock. This article and many like it do a good job of explaining why I am moving away from store-bought beef stock and beef broth in my cooking.
- pearl barley – the co-star of the show in this beef and barley soup recipe.
- soy sauce – boosts the umami flavor of the beef and seasons the broth without being overpowering or making the soup taste like an Asian dish.
- fresh parsley – for garnish, if you want.
How To Make Barley Vegetable Beef Soup
1. BROWN BEEF. Sprinkle the beef with salt and pepper, then brown it in a bit of oil in a large Dutch oven. Transfer the beef to a plate.
2. AROMATICS. Add the carrots, celery and onion to the pot and cook until the veggies are lightly browned, then stir in the garlic and tomato paste.
3. LIQUID. Deglaze the pot with the wine, then add the thyme, bay leaf, 6 cups of stock and the beef.
4. SIMMER. Heat the mixture to boiling then reduce the heat and cook 40 minutes. Add the barley and cook 35 more minutes until the barley is tender.
5. FINISH. Adjust the thickness of the soup with some or all of the remaining 2 cups stock until it reaches your desired consistency, then season the soup with the soy sauce. Taste and adjust the seasoning with additional salt, pepper or soy sauce, if needed.
Home Chef Tips For The Best Beef Barley Soup Recipe
- Make sure you get the tomato paste nice and brown in Step 3 below. In culinary school, we called this pince (“peen-say”). This carmelization of the natural sugars in the tomato paste enhances the soup’s umami and gives it a deep, rich flavor.
- Cut the carrots, celery and onion into evenly sized pieces so they cook at the same rate.
- This recipe reserves an extra 2 cups of broth for adjusting the thickness of the soup at the end. Sometimes barley just sucks up ALL of the liquid in the pot, it’s crazy. Depending on thick or brothy you like your soup, the easiest thing to do is just adjust it at the end.
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What To Serve With This Recipe For Beef Barley Soup
Barley vegetable beef soup pairs wonderfully with:
- Salads like fresh greens tossed with citrus salad dressing.
- Bread like homemade focaccia, quick yeast rolls or homemade garlic bread.
Storing Leftover Beef and Barley Soup
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
Reheat on the stovetop or in the microwave, adding stock or water to thin the soup out if necessary.
You can also freeze this beef and barley soup recipe. Transfer soup to a freezer-safe container and place it in the fridge uncovered for a few hours until it is fully chilled, then cover it with the lid, transfer it to the freezer and keep in the freezer up to 3 months. Thaw in the refrigerator overnight before reheating.
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Beef Barley Soup Recipe
Ingredients
- 1 pound boneless beef chuck roast cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- ½ large yellow onion diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 cups chicken stock divided
- ½ cup pearl barley
- 1 teaspoon soy sauce
Instructions
- Sprinkle beef with salt and pepper. Heat oil over medium-high heat in large Dutch oven. Add beef and cook 5 to 7 minutes or until deeply browned, turning occasionally. Transfer beef to plate.
- Reduce heat to medium. Add carrots, celery and onion to pot and cook 5 to 7 minutes or until lightly browned, stirring frequently.
- Add garlic and tomato paste and cook 1 minute, stirring constantly.
- Add wine and cook 1 minute, stirring and scraping the bottom of the pot to get the crusty bits off.
- Add thyme, bay leaf, 6 cups stock and reserved beef and any accumulated juices on plate, and heat to boiling over medium-high heat.
- Reduce heat to medium-low and cook 40 minutes, stirring occasionally.
- Add barley and cook 35 minutes or until barley is tender, stirring occasionally. Adjust thickness of soup to your liking with some or all of the remaining 2 cups stock.
- Stir in soy sauce. Taste and adjust seasoning with additional salt, pepper and/or soy sauce, if needed.
