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Beef Barley Soup
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Beef Barley Soup

This rich and hearty Beef Barley Soup is the ultimate comfort food. It features tender, seared chuck roast, pearl barley, and a savory blend of vegetables simmered in a flavorful broth. Warming and nourishing, this soup is ideal for chilly days or when you're craving something filling and wholesome.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: beef barley soup, homemade soup, instant pot soup, slow cooker beef soup, winter comfort food
Servings: 7
Calories: 455kcal

Ingredients

  • 2 lbs chuck roast trimmed and cut into ¾-inch cubes
  • 3 tablespoons olive oil
  • 1½ cups chopped carrots about 3 carrots
  • 1 cup chopped celery about 2 ribs
  • 2 cups chopped yellow onion 1 large onion
  • 3 tablespoons tomato paste
  • 1½ tablespoons minced garlic about 4 cloves
  • 2 32 oz cartons low-sodium chicken or beef broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced fresh rosemary or ½ teaspoon dried
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • Salt and freshly ground black pepper to taste
  • 1 cup pearl barley
  • 3 tablespoons minced fresh parsley

Instructions

  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry and sear in batches (½ or ⅓ at a time), seasoning with salt and pepper. Cook for about 3 minutes per side, until golden brown. Transfer the seared beef to a plate and repeat with remaining beef, adding more oil as needed.
  • In the same pot, add the remaining 1 tablespoon olive oil. Add the chopped carrots, celery, and onion. Sauté for about 3 minutes until slightly softened.
  • Stir in the tomato paste and minced garlic; cook for 1 minute until fragrant.
  • Pour in the broth, soy sauce, Worcestershire sauce, rosemary, thyme, and additional salt and pepper to taste. Return the seared beef and any juices to the pot.
  • Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef is fairly tender.
  • Stir in the pearl barley. Cover and continue to simmer for another 45–60 minutes, until the barley is tender and the beef is very soft.
  • Stir in the fresh parsley just before serving. Serve warm.

Notes

Slow Cooker: After searing the beef, transfer everything (except parsley) to a slow cooker. Cook on low for 7–8 hours, then stir in parsley before serving.
Instant Pot: Use sauté mode to sear the beef. Reduce broth to 7 cups. Add all ingredients (except parsley), seal, and cook on manual mode for 20 minutes. Let pressure release naturally for 10 minutes, then quick release. Stir in parsley to finish.