clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal top-down image of stew in a white bowl on a blue plate next to slices of bread and sprigs of fresh herbs.

Beef and Barley Soup

  • Author: Fanny Slater
  • Total Time: 1 hour, 45 minutes
  • Yield: 6-8 servings 1x


Tomato paste and red wine add rich depth of flavor to this beef and barley soup, while mushrooms bring earthiness.


  • 2 tablespoons canola oil, divided
  • 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 1/2 teaspoons coarse sea salt, divided, plus more to taste
  • 1 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 8 ounces cremini or white button mushrooms, trimmed and chopped (about 2 cups)
  • 2 teaspoons chopped fresh thyme, plus more for garnish
  • 2 teaspoons chopped fresh rosemary
  • 4 large cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 cup dry red wine
  • 6 cups low-sodium beef stock
  • 2/3 cup pearled barley


  1. In a large, 5- to 6-quart Dutch oven placed over medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan.
  2. Pat the beef dry on paper towels and then season with 1 teaspoon salt and 1/2 teaspoon pepper. Add the beef to the pot and sear until golden-brown on all sides, about 3-5 minutes. Using a slotted spoon, remove the beef pieces and set them aside on a plate. 
  3. Reduce the heat to medium and add the remaining oil. Add the onion, carrots, celery, mushrooms, remaining salt and pepper, thyme, and rosemary. Saute until the onions are translucent, about 5 minutes. Stir in the garlic, tomato paste, and bay leaf and cook for 1 more minute. Add the beef and its juices back to the pot.
  4. Deglaze the pan with the wine, scraping to release any brown bits from the bottom, and then simmer, cooking off the alcohol until the liquid is reduced by half.
  5. Add the beef stock, bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pot and cook until the beef is tender, about 45 minutes.
  6. Uncover the pot, stir in the barley, and bring the soup to a boil. Reduce the heat to medium, cover, and simmer again, stirring occasionally, until the barley is cooked through, about 25-30 minutes. Season to taste with additional salt and pepper, and remove the bay leaf.
  7. Divide the soup among bowls, garnish with thyme, and serve.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 25 minutes
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Soup

Keywords: beef, barley, mushroom, soup