Slow-Simmered Hearty Beef and Barley Soup

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A rich, comforting soup featuring tender beef chunks and nutty barley, simmered slowly with vegetables for a satisfying meal. This American-inspired beef recipe, ready in about 130 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 320 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
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 6 cups beef broth
• 3/4 cup pearled barley
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown them on all sides for about 5-7 minutes until a deep crust forms. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 diced carrots, and 3 diced celery stalks. Sauté over medium heat for 6-8 minutes until vegetables soften and start to caramelize.
3. Step 3: Add 3 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 bay leaf. Stir and cook for 1 minute until fragrant.
4. Step 4: Return the browned beef to the pot and pour in 6 cups beef broth. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour.
5. Step 5: After 1 hour, stir in 3/4 cup pearled barley, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Continue simmering uncovered for another 40 minutes until barley is tender and soup thickens.
6. Step 6: Remove bay leaf, adjust seasoning as needed, and sprinkle 2 tablespoons chopped fresh parsley before serving warm.