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Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.

Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Add the minced garlic to the pot and cook for another 1 minute until fragrant.

Return the browned beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.

Add the diced potatoes to the soup. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is fork-tender, the barley is cooked through, and the potatoes are soft.

Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle the Rustic Beef Barley Soup into bowls. Garnish with fresh chopped parsley before serving.


Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.

Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Add the minced garlic to the pot and cook for another 1 minute until fragrant.

Return the browned beef to the pot. Stir in the beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaf, dried thyme, and Worcestershire sauce. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.

Add the diced potatoes to the soup. Continue to simmer, covered, for another 30 to 40 minutes, or until the beef is fork-tender, the barley is cooked through, and the potatoes are soft.

Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle the Rustic Beef Barley Soup into bowls. Garnish with fresh chopped parsley before serving.
