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–+ servings
beef and barley soup in bowl.
4 from 4 votes

Tender Beef Barley Soup

This hearty beef and barley soup is made with tender beef chuck roast, tons of fall veggies, and a delicious beef broth.
Prep 3 hours
Cook 1 hour
Total 4 hours
Fat 24
Carbs 49
Protein 41
Yield 6

Ingredients

  • 2 lbs. beef chuck roast cut into 1.5-inch chunks
  • 2 teaspoons kosher salt separated
  • 1 tablespoon garlic powder
  • 2 teaspoon dried thyme
  • ½ teaspoon coarse black pepper
  • 1 teaspoon paprika
  • 2 teaspoons brown sugar light or dark
  • 2 tablespoons olive oil
  • 1 small white onion diced
  • 4 parsley stems leaves removed
  • 5 cloves garlic minced
  • ½ cup red wine
  • 4 large carrots sliced into thin half moons
  • 4 large celery stalks sliced into thin half moons
  • 8 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1.5 cups uncooked pearl or Italian barley
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 1 cup uncooked English peas or frozen peas we used uncooked english peas

Instructions

  • Place the beef chunks into a bowl and season them with 1.5 teaspoons kosher salt, garlic powder, dried thyme, black pepper, paprika, and brown sugar. Use your hands to massage all of the spices into the meat. Place the meat in the refrigerator for 2 hours.*
    beef and spices in bowl.
  • Heat a large Dutch oven over medium/high heat and add the olive oil. When the olive oil is fragrant add the seasoned beef chunks to the Dutch oven and sear for 2 minutes on each side. Use a slotted spoon to remove the beef and make sure to leave the beef drippings in the bottom of the Dutch oven.
    cooking beef in Dutch oven.
  • Add the white onion and the parsley stems to the Dutch oven and season with a pinch of salt. Sauté the onion for 4 minutes, stirring periodically. Add the garlic and sauté for another minute.
    white onion in dutch oven.
  • Deglaze the pan with red wine and use the spatula to scrape the brown bits from the bottom of the Dutch oven. Add the carrots, celery, and barley to the onion and cook for 3-4 minutes.
    veggies in dutch oven.
  • Add the beef broth, Worcestershire, tomato paste and seared beef to the Dutch oven and whisk all the ingredients together until the tomato paste is dissolved.
  • Place the fresh thyme and fresh rosemary sprigs in an herb bag or wrap the herbs in cheesecloth and tie the top. Place the herbs into the Dutch oven and add any remaining salt. Bring to a boil over high heat.
  • Turn the heat to low and cover. Let the soup simmer for 40-50 minutes, stirring periodically.
  • When the barley is cooked (has a bite to it but isn’t mushy), remove the herb buddle and the sprigs of parsley from the Dutch oven and add the peas to the pot. Cover and let the peas cook in the soup for 5-10 minutes or until cooked through.
    beef and barley soup in dutch oven.
  • Serve the soup on its own or with warm bread.

Tips & Notes

  • If you are in a rush, you can let the meat rest in the seasonings for 30 minutes. Keep in mind the meat will not be as tender or flavorful.

Nutrition Facts

Calories: 581kcal | Carbohydrates: 49g | Protein: 41g | Fat: 24g | Fiber: 11g | Sugar: 7g