Beef Barley Soup

My granddaughter loves this soup! It’s a great candidate for the slow cooker or on the stove top in a dutch oven. It’s also pretty flexible. Make it chunkier or more like a stew by slicing and dicing the beef and veggies bigger. You can add frozen peas or green beans with the barley. I also would be tempted to replace the sliced onions with the little pearl onions too.






2 lbs Chuck Roast, excess fat removed and cut into chunks
2 32oz cartons of beef, or chicken broth
8 oz sliced mushrooms
3 tablespoons olive oil
1 cup each diced carrots, green pepper, celery and onion
3/4 cup pearl barley
3 Tbs tomato paste
2 tsp Worcestershire sauce
1 Tbs Soy Sauce
1 Tbs minced garlic
1 tsp fresh rosemary or 1/2 tsp dried
1 tsp fresh basil or 1/2 tsp dried
1/2 tsp dried thyme
1 bay leaf
Kosher salt and coarse ground pepper to taste


  1. Heat 1 Tbs olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
  2. Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbs oil to pot.
  3. Add 1 Tbs oil to now empty pot. Add mushrooms, carrots, green pepper, mushrooms and onion and sauté 3 minutes.
  4. Add tomato paste and garlic and sauté 1 minute longer.
  5. Add and combine broth, soy sauce, Worcestershire sauce, rosemary, thyme, basil, bay leaf and season with salt and pepper to taste then return beef to pot.
  6. Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 – 60 minutes.
  7. Add barley and simmer until cooked through and beef is tender, about 45 – 60 minutes longer.
  8. Remove bay leaf and serve.

Serve warn with a good hard crusted bread, a nice salad and a glass of Merlot, Cabernet or Malbec.