A savory and nourishing soup filled with tender chunks of beef, nutty pearl barley, and vegetables simmered slowly in a rich, aromatic broth. It’s a classic cold-weather staple that brings old-world heartiness and timeless comfort.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsFor the Soup Base
1 ½ lbs beef chuck or stewing beef, cut into ¾-inch cubes
2 tbsp olive oil
Salt and black pepper, to season
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp tomato paste
8 cups beef stock (low sodium preferred)
¾ cup pearl barley, rinsed
1 bay leaf
1 tsp dried thyme
1 tsp Worcestershire sauce for depth
To Finish
2 tbsp chopped parsley
a splash of red wine vinegar or lemon juice to brighten
Crusty bread or buttered rolls, for serving
Sear the Beef
1
Pat beef dry and season with salt and pepper .
In a large pot or Dutch oven, heat olive oil over medium-high.
Brown beef in batches (do not crowd the pot), turning to sear all sides.
Transfer browned beef to a bowl and set aside.
Sauté the Aromatics
2
In the same pot, reduce heat to medium.
Add onion , carrots , and celery . Cook for 5–7 minutes until softened.
Stir in garlic and tomato paste ; cook for 1 minute until fragrant and darkened slightly.
Simmer the Soup
3
Return beef to the pot.
Add beef stock , pearl barley , bay leaf , thyme , and optional Worcestershire sauce .
Bring to a boil, then reduce to low heat and simmer uncovered for 60–75 minutes , or until beef is fork-tender and barley is plump.
Taste & Finish
4
Remove bay leaf .
Taste and adjust seasoning with salt , pepper , and optional vinegar or lemon juice to brighten.
Stir in chopped parsley just before serving.
Serving Suggestions
5
Serve hot with toasted sourdough , buttered rye bread , or saltine crackers .
Add a green salad or pickled vegetables on the side for balance.
Variations
6
Use mushrooms for earthy depth
Add parsnips , turnips , or potatoes for extra heartiness
Substitute farro or brown rice for barley for texture variation
Pairing Suggestions
Ingredients For the Soup Base
1 ½ lbs beef chuck or stewing beef, cut into ¾-inch cubes
2 tbsp olive oil
Salt and black pepper, to season
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp tomato paste
8 cups beef stock (low sodium preferred)
¾ cup pearl barley, rinsed
1 bay leaf
1 tsp dried thyme
1 tsp Worcestershire sauce for depth
To Finish
2 tbsp chopped parsley
a splash of red wine vinegar or lemon juice to brighten
Crusty bread or buttered rolls, for serving
Directions Sear the Beef
1
Pat beef dry and season with salt and pepper .
In a large pot or Dutch oven, heat olive oil over medium-high.
Brown beef in batches (do not crowd the pot), turning to sear all sides.
Transfer browned beef to a bowl and set aside.
Sauté the Aromatics
2
In the same pot, reduce heat to medium.
Add onion , carrots , and celery . Cook for 5–7 minutes until softened.
Stir in garlic and tomato paste ; cook for 1 minute until fragrant and darkened slightly.
Simmer the Soup
3
Return beef to the pot.
Add beef stock , pearl barley , bay leaf , thyme , and optional Worcestershire sauce .
Bring to a boil, then reduce to low heat and simmer uncovered for 60–75 minutes , or until beef is fork-tender and barley is plump.
Taste & Finish
4
Remove bay leaf .
Taste and adjust seasoning with salt , pepper , and optional vinegar or lemon juice to brighten.
Stir in chopped parsley just before serving.
Serving Suggestions
5
Serve hot with toasted sourdough , buttered rye bread , or saltine crackers .
Add a green salad or pickled vegetables on the side for balance.
Variations
6
Use mushrooms for earthy depth
Add parsnips , turnips , or potatoes for extra heartiness
Substitute farro or brown rice for barley for texture variation
Pairing Suggestions
