This beef barley soup recipe is made with tender chuck roast, carrots, turnips, barley, and a rich broth, making it a hearty, satisfying meal.
I love soup, especially when it’s cold outside. But some soups can feel a little too light and brothy when you’re really hungry—or when you’re feeding a bunch of cowboys who’ve been working cattle since the wee hours of the morning. But not this beef barley soup. No, sir.
This soup is full of fall-apart, tender beef, carrots, turnips, barley, and a luscious beefy broth that makes the whole thing so hearty and richly satisfying. One bite on a chilly day and you’ll think you’ve gone straight to heaven.
This is one of those soups that tastes even better the next day, so don’t be afraid to make a big pot and save some for leftovers. It’ll keep in the fridge for up to four days! The barley tends to soak up broth as it sits, so know that the soup will thicken up some. Just splash in a little more broth when you reheat it.
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Step
1
Season the beef on all sides with 1 teaspoon salt and ½ teaspoon pepper.
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Step
2
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the butter and half the beef and cook until browned on all sides, about 5 minutes. Remove to a plate and repeat with the remaining beef.
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Step
3
Reduce the heat to medium and add the celery, garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the pot. Cook, stirring and scraping up any browned bits, until the vegetables are soft, 3 to 5 minutes. Stir in the chicken broth, Worcestershire sauce, thyme, bay leaves, and 2 cups water, and bring to a boil.
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Step
4
Stir in the beef and any accumulated juices and reduce the heat to medium-low. Simmer, partially covered, until the meat is almost tender, 1 to 1 ½ hours (it will not be fork-tender yet). Skim off any foam that rises to the top.
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Step
5
Stir in the barley, carrots, turnip, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Cover and simmer until the barley is tender, 45 minutes to 1 hour. Stir in the vinegar and taste for salt. Remove the bay leaves, sprinkle with parsley, and serve.
