Umami-Rich Beef & Barley Soup
Packed with tender beef, chewy barley, and savory broth, this soup brings classic comfort in every bite. It’s hearty enough to stand alone as a meal and perfect for cold nights when you need something substantial. Easy to batch-cook and freeze for later. One of the best soups and stews to keep you warm all season.
Umami-Rich Beef & Barley Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil
1 pound beef stew meat or chuck roast, cut into ¾-inch cubes
1 teaspoon kosher salt
½ teaspoon black pepper
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 ribs celery, sliced
2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
6 cups beef broth (low-sodium recommended)
1 bay leaf
½ cup pearl barley, rinsed
1 teaspoon dried thyme
Optional: chopped parsley, lemon zest, or grated Parmesan for garnish
Directions
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear in batches until deeply browned on all sides, about 5 to 7 minutes total. Remove and set aside.
- In the same pot, reduce heat to medium. Add onion, carrot, and celery. Sauté for 5 to 6 minutes until softened.
- Stir in tomato paste and cook for 1 to 2 minutes to caramelize slightly. Add garlic and cook for 30 seconds.
- Deglaze the pot with soy sauce, scraping up browned bits. Return beef to the pot.
- Add beef broth, bay leaf, thyme, and barley. Bring to a boil, then reduce to a simmer. Cover and cook for 40 to 50 minutes, stirring occasionally, until barley is tender and beef is fork-tender.
- Remove bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish as desired.
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