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Hearty Beef Barley Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6

Ingredients
  

  • 2 lbs beef chuck roast or stew meat cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 large yellow onion diced
  • 3 medium carrots sliced into rounds
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 cups beef broth low sodium preferred
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup pearl barley rinsed
  • 1 cup corn kernels frozen or fresh
  • 1 tsp dried thyme
  • 1 whole bay leaf
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly cracked

Instructions
 

  • Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper.
  • Add the beef to the pot in batches, searing until browned on all sides. Remove the browned beef and set aside.
  • Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  • Return the beef to the pot along with the remaining beef broth, diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 45 to 60 minutes, or until the beef is starting to become tender.
  • Stir in the pearl barley and corn. Cover and continue to simmer for another 45-50 minutes, or until the barley is soft and the beef is fork-tender.
  • Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed before serving.