Hearty Beef and Barley Soup
Easy Classic Beef Soup with Wholesome Barley and Vegetables
This classic soup is the ultimate in cold-weather comfort, featuring tender chunks of beef, wholesome pearl barley, and a mix of hearty vegetables simmered in a rich, savory broth. It's a complete, satisfying meal in one pot that's simple to prepare and even better the next day. This recipe is exactly the soul-soothing, traditional dish your family expects.
Prep Time: 25 minutes Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes Servings: 6
Ingredients
2 tablespoons olive oil
1.5 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 large yellow onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
8 cups beef broth (low sodium)
1/2 cup pearl barley, rinsed
1 teaspoon dried thyme
2 bay leaves
1/4 cup chopped fresh parsley, for garnish (optional)
Optional: 1/4 cup Eleven Eleven Blazing Citrus Medium Sauce (for Heat It Up variation)
Heat It Up with Eleven Eleven Sauce for a balanced depth of flavor, stir 1/4 cup of Blazing Citrus Medium Hot Sauce into the soup broth along with the beef, broth, and herbs. The Everyday Heat from the sauce provides a delightful, subtle kick that complements the richness of the beef without overpowering the classic taste.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Season the beef cubes with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat the olive oil in a large white pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, about 3-4 minutes per side. Remove the browned beef and set aside.
2. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and tomato paste and cook for 1 minute more.
3. Return the browned beef to the pot. Stir in the beef broth, rinsed pearl barley, dried thyme, and bay leaves. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper (and the optional 1/4 cup of Eleven Eleven Sauce’s Blazing Citrus Medium Sauce if using).
4. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the beef is fork-tender and the barley is cooked. Stir occasionally to prevent sticking.
5. Once the beef is tender, remove and discard the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley (if desired), and serve hot.
Tips & Variations
Boost the Veggies: Add 1 cup of frozen peas or corn during the last 15 minutes of simmering for extra color and nutrition.
Depth of Flavor: For a richer broth, deglaze the pot with 1/2 cup of dry red wine after sautéing the vegetables, scraping up any browned bits before adding the beef broth.
Ground Beef Option: Replace the chuck roast with 1.5 lbs of browned and drained lean ground beef to cut the cooking time down to about 45-60 minutes total simmer time after adding the barley and broth.
Other Users Suggest
Replacing: All-purpose flour (2 tablespoons)
With: Cornstarch (1 tablespoon mixed with 1 tablespoon cold water)
Why: A user commented this substitution in the last 15 minutes of simmering creates a slightly thicker, more stew-like consistency without the cloudiness that flour can sometimes create.
Storage, Reheat & Freeze
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. The barley will absorb more liquid over time.
Reheat: Reheat gently on the stovetop or in the microwave. You may need to add a splash of beef broth or water to reach your desired consistency.
Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 380 Protein: 35g Carbs: 25g Fat: 16g
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