Go Back

Rustic Beef & Barley Soup

This comforting Rustic Beef & Barley Soup is a hearty and nourishing dish packed with tender beef, wholesome barley, and a medley of vegetables. Perfect for chilly days, it's not only delicious but also easy to make, providing a warm meal for the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 360 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef chuck, cut into 1-inch cubes
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • to taste salt and pepper Adjust seasoning to personal taste.
  • 1 cup frozen peas (optional) Add in the last 5 minutes of cooking.
  • as needed fresh parsley for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef chuck cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
  • Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Return the browned beef to the pot and pour in the beef broth. Stir in the pearl barley, dried thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking.
  • After 1 hour, check the beef for tenderness. If needed, cook for an additional 15-30 minutes until the beef is tender and the barley is cooked.
  • If using, stir in the frozen peas in the last 5 minutes of cooking.
  • Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Notes

Feel free to add more vegetables such as potatoes or green beans for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave.
Adjust seasoning and herbs to your personal taste.