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Beef Barley Soup on a plate
Melissa Hart

Beef Barley Soup

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck cut into 3/4-inch cubes
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1 1/2 cups diced yellow onion
  • 2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium beef broth
  • 1 cup pearl barley
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves

Method
 

  1. Season the beef with 1 1/2 teaspoons salt and the pepper and blot it dry.
  2. Heat the oil in a skillet over medium-high heat and brown the beef in 2 batches for 4 minutes per batch.
  3. Transfer the beef to a 6-quart crockpot and add the onion, carrots, celery, garlic, broth, barley, Worcestershire, thyme, bay leaves and remaining salt.
  4. Cover and cook on low for 7 to 8 hours until the beef is fork-tender and at least 145°F and the barley is soft.
  5. Discard the bay leaves and add up to 1 cup hot water if the barley has made the soup thicker than a loose stew.