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Hearty Beef and Vegetable Soup with Barley

Hearty beef and vegetable soup with barley simmers beef chuck until fork-tender with potatoes, carrots, celery, and pearl barley. A long, gentle simmer builds a rich broth and makes this a satisfying one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1.5 lb beef chuck stew meat cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 10 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 2 bay leaves
  • 0.75 cup pearl barley rinsed
  • 3 carrots peeled and sliced
  • 3 celery ribs sliced
  • 2 russet potatoes medium, peeled and cut into 1/2-inch pieces
  • 1 cup green beans frozen, cut
  • 1 cup peas frozen

Equipment

  • 1 8-quart pot

Method
 

  1. Heat the vegetable oil in an 8-quart pot over medium-high heat.
  2. Season the beef with the salt and pepper.
  3. Brown the beef in batches for 6–8 minutes, turning to brown the pieces on several sides.
  4. Transfer the browned beef to a plate.
  5. Add the onion to the pot and cook over medium heat for 4–5 minutes, stirring and scraping up browned bits.
  6. Add the garlic and tomato paste and cook for 1 minute.
  7. Stir in the broth, diced tomatoes, thyme, bay leaves, and browned beef.
  8. Bring the soup to a boil.
  9. Reduce the heat to maintain a gentle simmer, cover, and cook for 60–75 minutes, until the beef is beginning to become tender.
  10. Stir in the barley, carrots, celery, and potatoes.
  11. Cover and simmer for 30–40 minutes, until the barley and potatoes are tender and the beef is fork-tender.
  12. Stir in the green beans and simmer uncovered for 10 minutes.
  13. Add the peas and cook for 3–5 minutes, until heated through.
  14. Remove and discard the bay leaves before serving.

Notes

For the best browning, brown the beef in batches rather than crowding the pot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, replace the barley with rice and cook until tender.