Beef and Barley Soup Recipe
A delicious, flavor-packed homemade Beef & Barley Soup recipe that is perfect for those cold winter months!
Ingredients
- 2-3 pounds round steak or chuck roast
- kosher salt and ground black pepper
- 3 tablespoons butter regular or dairy-free, divided
- 1 tablespoon garlic minced
- 1 yellow onion diced
- 3 carrots sliced
- 4 celery stalks sliced
- 8 cups beef broth
- 2-3 teaspoons Better Than Bouillon Beef Soup Base
- 1 tablespoon soy sauce
- 2 teaspoons tomato paste
- 1 teaspoon worcestershire sauce
- 3-4 beef soup bones
- 1 bay leaf
- 2-3 sprigs fresh thyme
- 1 cup pearl barley
- for serving: crusty sourdough bread + butter regular or dairy-free
Instructions
- Sear Beef: Trim 2-3 pounds round steak and cut into 1-inch pieces. Season with kosher salt and ground black pepper. Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. In batches, sear beef cubes on all sides. You do not need to fully cook them, just get a nice sear on the outside. Add additional butter, as needed, if the pan starts to get dry. Remove beef and set aside on a plate.
- Sauté: Add a splash of the beef broth to deglaze the pan; scrape off any bits that are stuck to the bottom of the pan. Add the last tablespoon of butter and let melt. Add 1 tablespoon garlic and move around until fragrant, approx. 1 minute. Add onion, carrots and celery. Sauté for 3-5 minutes or until onion softens.
- Combine + Simmer: Add 8 cups beef broth, 2-3 teaspoons Better Than Bouillon Beef Soup Base, 1 tablespoon soy sauce, 2 teaspoons tomato paste and 1 teaspoon worcestershire sauce. Stir to combine. Add 3-4 beef soup bones, 1 bay leaf and 2-3 sprigs fresh thyme. Return the beef to the pot along with any juices that have gathered on the plate. Cover and let simmer at least 25-30 minutes or up to 60 minutes.
- Barley: Add 1 cup pearl barley to the pot and let simmer, uncovered, 20-30 minutes, or until firm but tender. If you want to scoop out any of the bone marrow from the soup bones, feel free! If that's not your thing, no worries!
- Taste + Serve: Remove soup bones and taste - adjust any seasoning or add any additional beef bouillon, as desired. Garnish with a fresh parsley and enjoy with crusty sourdough bread with butter!
Notes
- Dairy-Free: to make dairy-free simply use dairy-free butter or olive oil instead of regular butter.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Beef Bones: you can always ask your local butcher for these!
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 776mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2669IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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