Beef and Barley Soup | Weird name but delicious soup recipe!

Whether it’s the coldest day of the year or the beginning of warmer temperatures, this beef and barley soup is the perfect recipe to prepare. Full of hearty chunks of beef, carrots, and celery and finished with pearled barley, the soup has a warming effect that’s second the none. The best part is that it takes only a few steps to prepare, simply some browning of the meat, and you’re on your way!

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Skip ahead:
00:00 Intro
00:36 Preparing the chuck roast
02:09 Browning the meat
03:14 Adding the flavorings
05:19 Adding the liquid and herbs
08:10 Adding the vegetables
09:13 Tasting the soup

INGREDIENTS
- 2 lb beef chuck roast, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 medium onion, diced
- 1 tbsp tomato paste
- 3/4 cup red wine
- 6 cups low-sodium beef stock
- 1 15-oz can diced tomatoes
- 1 bunch parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic, smashed, husks removed
- 1 1/4 cups pearled barley
- 4 carrots, cut into 1/4-inch pieces
- 2 ribs celery, cut into ¼-inch pieces

INSTRUCTIONS
- Cut the chuck roast into 1-inch pieces. Sprinkle the pieces with salt and pepper on all sides. Heat the oil in a large oven-safe Dutch oven or stockpot over medium to medium-high heat. Once the oil is hot, add half of the beef. Sear the beef on two sides until it is well browned and has a crust, 4-6 minutes per side. Once seared, set the beef aside on a plate. Do the same process to the remaining half of the beef.

- When the beef is seared, turn the heat down and allow the Dutch oven to cool slightly. Add the onion and cook over medium heat until it is soft and browned, 4-5 minutes. Add the tomato paste and stir into the onion until it deepens in color, 2-3 minutes. Add the red wine. Cook and stir the wine, bringing up all the brown bits on the Dutch oven, deglazing, until the wine is almost fully evaporated, 3-4 minutes.

- After the wine is evaporated, add the beef and any juices back to the Dutch oven. Pour in the beef stock and diced tomatoes with their juice. Separately, cut the stems off of the parsley. Using butcher's twine, tie together the parsley stems, rosemary, and thyme. Add the bundled herbs, bay leaves, and garlic cloves to the soup. Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer the soup until the meat is mostly tender, 1 1/2 to 2 hours.

- After the beef has cooked, add the pearled barley, celery, and carrots. Simmer the soup until the barley is tender, 1 to 1 1/4 hours. Once cooked, remove the bundled herbs and bay leaves. Chop the remaining parsley, add it to the soup, and serve.

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From my farm to your home. 🏡

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.

[kerrystyles]

Oh, my grandmother used to make shank soup very similar to yours, you could smell it for miles.

[fsoufkp]

It's on the stove as I watch your video. The house smells divine.

[janetp]

My Mom made this for us kids and we loved it. Not enough people realize how hearty and delicious barley is. I’ll be making this soon. ❤

[carolynturk-huje]

Takes me back to growing up, but also made this all the way through until my husband passed away. Need to get back into making it again for my son and myself. Thank you!

[kimberlyd]

Be still my heart! They're predicting lots of snow where I live; this will make a "snow day" special...some fresh bread is going to elevate this meal to sublime. Thanks so much!

[MichaelJohnson-vieh]

Campbell's beef and barley is my favorite. Never cooked barley in my kitchen ever.

[LitlPoot]

nothing better than a rich, warm, comforting barley soup. It's only missing one thing - cornbread !!! thanks as always for sharing and encouraging and inspiring us to get in the kitchen and cook 😁

[traceywatson]

I made this a few weeks ago, using leftover beef from a Sunday roast. Made enough soup to freeze some. So good and hearty! 😊

[dhaus]

Looks amazing! We use barley in our vegetable Beef🐮 soup.People don't even realize that Campbell's has barley in it😉

[kaythompson]

THANKS for reminding me about beef barley soup! I haven't make it yet this winter...

[lindaannb]

I need to make this while it’s still winter in Nebraska.

[sincerely-b]

I've had barley in my pantry forever... I guess I've been waiting for this recipe LOL

[deborahkizer]

Yeah Campbell soup used to make it I don't know if they still do or not but I used to love it when I was a kid beef and barley yeah love it.

[natalialopes]

Looks like a great recipe. I’m gonna make it without the added broth. With all those delicious ingredients I won’t need it so we’ll make it some delicious broth thank you for the reminder of this old recipe

[rickross]

I don't think I've had beef and barley soup but my god that looks delicious❤

[playinatlife]

Yum! I have everything but the carrots. This is going on my "to make" list. Glad I vacuum sealed and froze a bunch of Chuck Roasts when the were $4/lb!

[ericwanner]

Just made this. Had to modify it a little based on what I had on hand but it turned out great. I did make a beef broth using soup bones and beef shank first. Not sure if it's all in my mind or what but this soup actually makes me feel physically and mentally well. Homemade broth to soups are probably completely underrated and overlooked. Okay, here's another way to describe it: it's the exact opposite of how you feel when you eat fast food and have that sudden feeling that you really shouldn't have done that, as you now feel sick and sluggish. This soup makes you feel nourished on a deep level and positive energy goes up.

[kimberlysusie]

I made a vegetable beef soup last week that turned into a faux beef and barley. I used Farro instead.

[brandon]

Good recipe. I like to add a few splashes of Lee and perens for extra unami . You are lucky to have a Beautiful home!

[Julie-bqiz]

I absolutely love barley, especially in soup!🍜❤️