SoupHearty Beef Barley Soup
Beef barley soup is the opposite of a quick weeknight pot, and that is the point: browned chuck and tomato paste build a deep base, and a long gentle simmer makes the beef fork-tender. The barley goes in toward the end so it cooks until chewy without turning to mush. Most of the time is hands-off, so it is a good project for a slow Sunday.
- for the soup
- 1.5 lb beef chuck, cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 oz mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 8 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- ¾ cup pearl barley, rinsed
- 1 tsp salt, plus black pepper to taste
makes about 6 hearty bowls. The soup thickens as it sits, so leftovers are a stew.
- Pat the beef dry and season with salt and pepper. Heat 1 tbsp of the olive oil in a large heavy pot over medium-high heat and brown the beef in two batches, 4–5 minutes per batch. Set aside.
- Add the remaining oil and cook the onion, carrots, celery and mushrooms 6–8 minutes until softened. Add the garlic and tomato paste and stir 1 minute.
- Return the beef to the pot with the broth, bay leaves and thyme, scraping up the browned bits. Bring to a boil, then reduce to a gentle simmer, covered, for about 1 hour until the beef is nearly tender.
- Stir in the barley and simmer, covered, 30–40 minutes more, until the barley is tender and the beef is fork-tender. Add a splash of water or broth if it gets too thick.
- Remove the bay leaves, taste, and adjust the salt and pepper.
No chuck roast? Beef stew meat works. Look for pieces with some marbling so the meat stays tender.
No pearl barley? Use farro or brown rice, and adjust the time to the package. Quick-cooking barley needs far less simmering, so add it for the last 10–15 minutes.
Skip the mushrooms? Replace them with diced potato or parsnip added when you add the barley.
Want a deeper flavor? A splash of red wine after the tomato paste adds depth.
Keeps 4 days refrigerated, and the barley keeps absorbing broth, so add a splash of water when reheating. Freezes well for up to 3 months.
Mushroom barley Skip the beef, double the mushrooms and use vegetable broth with a splash of soy sauce for a meatless soup.
Slow cooker version Brown the beef and vegetables first, then cook everything except the barley on low for 7–8 hours and add the barley for the last hour.
Herb finish Stir in chopped fresh parsley and a spoonful of sour cream just before serving.
Kantan tip — brown the beef in batches. Crowding the pot steams the meat grey instead of browning it, and the browned bits are the base of the broth.