Beef Barley Soup

5 from 6 votes

Beef Barley Soup

This Beef Barley Soup is hearty, flavorful, and perfect for a cozy meal. Tender beef, vegetables, and chewy barley are cooked in a rich, savory broth. It’s an easy, one-pot recipe that’s great for chilly days and will keep your family full and happy!

Prep Time10

Cook Time2

Course: Soup recipes

Cuisine: American

Keyword: beef and barley soup, beef barley soup, soup recipes

Servings:

Author: chefjar

Ingredients

2 pounds beef stew meat chuck, round, or brisket, cut into 1-inch cubes
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 large yellow onion diced (about 1 ½ cups)
4 garlic cloves finely minced
2 ribs celery diced (about ½ cup)
1 fennel bulb diced
3 tablespoons tomato paste
½ teaspoon EACH: ground cumin and sweet paprika
4 cups beef broth
2 bay leaves
1/2 cup pearl barley
3 medium carrots cut into rounds (about ½ cup)
8 cups baby spinach or baby kale 8 ounces
1/4 cup fresh parsley chopped for garnish

Serving

Fresh lemon juice to taste optional
Thinly sliced jalapeños optional

Instructions

Season the beef: In a medium bowl, combine the beef stew meat with salt and pepper. Stir well and set aside.
Brown the beef: Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the beef and brown it on all sides, about 7–8 minutes. Transfer to a plate.
Sauté vegetables: Cook the onion, garlic, celery and fennel in the pot until soft, about 7 minutes. Push vegetables aside, add more oil if needed, and cook the tomato paste with spices ( cumin and paprika) until caramelized, 1–2 minutes. Mix vegetables with the tomato paste.
Simmer meat and broth: Return the meat to the pot. Add the beef stock, 8 cups of water, and bay leaves. Bring to a simmer and cook partially covered for 1 hour.
Add barley and carrots: Stir in the barley, salt, and pepper. Bring to a simmer and cook for 20 minutes, then add the carrots and simmer until the barley is cooked and the meat is tender, 25 minutes to 40 minutes.
Finish with greens and lemon: Stir in spinach and parsley until wilted, 2–3 minutes. Add lemon juice if you want.
Serve and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. Add a splash of water or broth if it thickens.

Nutrition