Delicious Beef Barley Soup

Delicious Beef Barley Soup 

Delicious beef barley soup is a staple in my household in the fall. I always call fall soup season, because it is time for football, hoodies, and deliciously hearty and comforting soups. There is something amazing and comforting about a big pot of soup simmering away on the stove, emitting the best smells that make you hungry. 

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Have you made this delicious beef barley soup yourself yet? Come on in and let me tell you about it! 

Delicious Beef Barley Soup Ingredients 

Olive oil, 2 tablespoons 

Beef chuck roast, 2-3 pounds, cut into bite size pieces

Montreal Steak Seasoning, to taste 

Salt and pepper, to taste 

Carrots, baby 1 pound/1 bag 

Celery, 3 stalks, sliced on a mandolin 

Onion, 1 medium diced 

Mushrooms of your choice, 6, sliced 

Garlic, 3 cloves, crushed 

Beef broth, 6 cups 

Diced tomatoes, 1 can (14.5 ounces) 

Thyme, ½ teaspoon or a couple sprigs of fresh 

Parsley, 1 tablespoon 

Oregano, 1 teaspoon dried 

Bay Leaves, 2 

Barley, ⅔ cup 

Delicious Beef Barley Soup Directions 

Start with cutting the beef chuck roast into bite size cubes. Season liberally with the steak seasoning. If the roast you buy has excessive amounts of fat, trim them and set them off to the side. Slowly render that fat down until it is a liquid, then sear the meat in that in the next step instead of olive oil. This will add an amazing depth of flavor and save wasting the fat. 

In a dutch oven, heat the olive oil up over medium-high heat. Add in the beef and sear until browned on all sides. Remove and set aside for now. Note that you only want to brown the meat right now, don’t overcook it.  

Add in the carrots, celery, onions, and mushrooms. Saute for about 5 minutes. Add in the garlic and herbs (except the bay leaves), stirring constantly, otherwise the garlic will burn. 

Add in the tomatoes, beef broth, and bay leaves. Next add the beef back into the pot. 

Reduce the heat to low and simmer gently for 60-90 minutes, and the roast should be fork-tender. Fork-tender is when the meat shreds or cuts with just a fork, and no knife is needed. 

Cook the barley in a separate pot according to the box directions. There are several variations you can buy. I bought a quick cooking barley for this recipe. Pick your favorite. If you cook the barley in the soup, it will absorb all the delicious broth you worked to develop.  

Ladle some barley into a soup bowl, followed by the delicious beef barley soup and serve! Enjoy! 

Recipe Notes 

As I said, cook the barley separately because it will just suck up all that amazing broth you made. Be careful not to overcook it, as it will become mushy. Barley has a pasta-like texture when cooked, so al dente is the goal. That’s another reason I don’t like adding it into the soup until I’m serving it. 

If you have sodium related dietary restrictions, opt for a low-sodium beef broth and omit the added salt. Even without dietary restrictions, I highly recommend tasting as you go and seasoning accordingly. Beef broth can have a high salt content and cause that to become the dominant flavor profile if you’re not careful. Season to your taste and preference. 

Freeze for later! This recipe will freeze easily in an airtight container. I like to freeze mine in a lunch meat container in batches, then transfer to a vacuum sealed bag for long term storage. Just omit the barley until you’re ready to serve. Because barley is like pasta, freezing it can change the texture. 

If the beef chuck roast has a large amount of fat, trim it off and then slowly render it down on a low heat on the stove. I don’t know about anyone else, but I’ve had that happen more often than not, where the fat is hidden underneath the meat. You might as well use it! If I’m buying it, I’m using it. It’s a fantastic replacement for the olive oil in this recipe, and adds another layer of delicious beef flavor to the recipe. 

Why I Love This Recipe 

This delicious beef barley soup recipe looks daunting because it has a fair amount of ingredients in it. But the reality of it is that it’s incredibly simple to make, even on a busy weeknight. It is hearty, comforting, and will easily feed the entire family. 

I like recipes that don’t require a lot of effort to be delicious, and this recipe definitely fits into that category! It is also husband-approved, as Nathan calls it. He is a big fan of soup as well, and this is a favorite.

Discussion 

Have you made this delicious beef barley soup? Are you a fan? Let me know your thoughts in the comments! 

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