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Classic Beef and Barley Soup
A 84-minute American dinner for 4 — 480 calories per serving.
per serving, estimated
A hearty, warming soup of tender beef chuck, pearl barley, and vegetables in a rich beef broth — a complete one-pot dinner that fills the bowl and satisfies.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds beef chuck (cut into 3/4-inch cubes)
- ¾ cup pearl barley
- 6 cups beef broth (low-sodium)
- 1 cup water
- 1 yellow onion (diced)
- 3 carrots (peeled and sliced into 1/4-inch rounds)
- 3 celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 2 tablespoons vegetable oil (such as canola or vegetable oil)
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion, peel and slice the 3 carrots into ¼-inch rounds, and slice the 3 celery stalks. 8 min
- Mince the 3 garlic cloves. 2 min
- Pat the 1¼ pounds of beef chuck cubes dry with paper towels, then season all over with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. 4 min
- Timing-sensitive step. Heat 2 tablespoons neutral oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, then sear the beef in a single layer for 3–4 minutes per side until deeply browned — work in batches if needed — and transfer to a plate. 10 min
- Timing-sensitive step. Reduce heat to medium, add the onion, carrots, and celery to the pot, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. 5 min
- Timing-sensitive step. Add the garlic and 2 tablespoons tomato paste and cook, stirring constantly, for 1 minute until the paste darkens slightly and the garlic is fragrant. 2 min
- Return the seared beef to the pot and pour in 6 cups low-sodium beef broth and 1 cup water; stir in 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, and 2 bay leaves. 3 min
- Bring the soup to a boil, then stir in ¾ cup pearl barley, reduce heat to a gentle simmer, cover, and cook for 45 minutes until the beef is tender and the barley is fully cooked. 47 min
- Remove and discard the 2 bay leaves, taste and adjust seasoning, then ladle into bowls and garnish with 2 tablespoons chopped fresh flat-leaf parsley (optional). 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.