Beef Barley Soup packs in big beefy flavor, chunks of meat, & tons of veggies and barley. Super easy to make, it’s hearty, family comfort food at its best!
Keyword Beef Barley Soup
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
2PoundsBoneless Beef Chuck RoastTrimmed and Cut Into 1 Inch Cubed
2TablespoonsPlus More As Needed Vegetable Oil
As Needed Salt
As Needed Black Pepper
4-5Large CarrotsPeeled and Diced
6Large Cloves GarlicRough Chopped
16OuncesCremini MushroomsTrimmed and Quartered
1~~28 Ounce Can Whole TomatoesIncluding Juice
1Heaping Tablespoon Better than Bouillon~Beef Flavoror 2 Large Bouillon Cubes
Beef Stock 64 Ounces
Fresh Thyme 4~6 Sprigs
Fresh Rosemary 1 Sprig
2Dried Bay Leaves
1CupFrozen Green BeansThawed and Well Drained
1 1/2TeaspoonsWorcestershire Sauce
Pat the meat dry with paper towels. Season lightly with salt and pepper. Heat 1 Tablespoon of oil in a large Dutch oven, over medium-high heat until it begins to shimmer. Add the beef in batches and cook until well browned on all sides. Remove the browned meat to a plate and set aside. Continue with remaining beef, adding more oil as needed. Lower the heat through the browning process, as needed, if the meat or fond (little brown bits on the bottom of the pan) begin to burn.
Add onion and carrots to the pan, scraping the bottom of the pan to loosen any browned bits and cook over medium heat until they just begin to soften about 4 minutes. Add the mushrooms and garlic and cook until mushrooms soften, another 4 minutes or so.
Return the browned beef, as well as any juices that have accumulated to the Dutch oven. Add 1/4 teaspoon black pepper to the pan. Crush the whole tomatoes with your hand and add to the pan. Add the rest of the ingredients and bring to a boil.
Reduce the heat and simmer, partially covered, until the barley is cooked and the beef is tender about 1 hour.