Rustic Braised Beef and Barley Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty slow-cooked soup featuring tender braised beef chunks and nutty barley, perfect for a comforting meal on chilly days. This american-inspired beef ready in about 95 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 6 cups beef broth
• 3/4 cup pearled barley
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 1.5 pounds beef chuck cubes and brown on all sides for 6-8 minutes, turning occasionally until deeply caramelized. Transfer beef to a plate.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary; cook for 1 minute until fragrant.
4. Step 4: Return browned beef to the pot along with 6 cups beef broth, 3/4 cup pearled barley, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour 15 minutes until beef is tender and barley is cooked through.
5. Step 5: Remove bay leaf, adjust seasoning with extra salt and pepper if needed, and stir in 2 tablespoons chopped fresh parsley before serving.