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Best Beef Barley Soup Recipe (Crockpot or Stovetop)

Best Beef Barley Soup

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1-inch pieces
  • 1 tbsp Olive oil
  • 1 large Yellow onion Diced
  • 3 cups Carrots Peeled and sliced
  • 2 stalks Celery Diced
  • 3 cloves Garlic Minced
  • 8 cups Beef broth Low sodium preferred
  • 1 cup Pearl barley Rinsed
  • 2 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1/4 cup Fresh parsley Chopped
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef chunks and sear until browned on all sides, about 5 to 7 minutes. Work in batches if necessary to avoid crowding the pan.
  • Add the diced onion, carrots, and celery to the pot with the beef. Cook for 5 minutes until the vegetables begin to soften. Stir in the minced garlic and tomato paste, and cook for 1 additional minute.
  • Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Stir in the pearl barley, dried thyme, salt, and black pepper.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef and barley are completely tender. Stir occasionally to ensure the barley does not stick to the bottom.
  • Remove the pot from the heat and stir in the fresh chopped parsley. Taste and adjust seasoning if necessary before serving.
  • Crockpot Alternative: Sear the beef in oil on the stovetop, then transfer it and all remaining ingredients to a slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the beef is very tender [1.4].