Go Back
Beef barley soup with tender chunks, green herbs, and creamy broth in a white bowl on a gray countertop

Beef Barley Soup

5 from 4 votes
Print Recipe Pin Recipe
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless beef chuck roast, cut into 1 1/2–inch steaks or 3 pounds bone-in beef short ribs, ribs removed and reserved
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 3 large carrots diced
  • 1 large yellow onion diced
  • 2 ribs celery
  • 4 medium cloves garlic roughly chopped
  • 3 quarts chicken stock homemade or store-bought
  • Sachet of 2 sprigs fresh thyme 1 bay leaf, and about 5 whole black peppercorns
  • 1 cup pearled barley
  • 0.5 teaspoon Asian fish sauce optional
  • Minced fresh parsley for garnish

Equipment

  • Large Dutch oven

Method
 

Instructions
  1. Season beef generously with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Add beef and sear on all sides until browned, about 8 minutes. Remove beef and set aside.
  3. Add carrots, onion, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Return beef to the pot. Add stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce heat to low, cover, and let simmer for 1 hour.
  5. Add barley to the pot, stir well, and continue to simmer, uncovered, for 45 minutes, or until barley is tender and beef is easily pierced with a fork.
  6. Remove from heat and stir in fish sauce (if using). Let soup rest for 10 minutes, then discard thyme sprigs and bay leaf.
  7. Serve soup hot, garnished with parsley.

Notes

What cut of meat is best for beef barley soup? Is beef and barley soup good for you? What spices are good in beef and barley soup? Do you put potatoes in beef barley soup?