Pioneer Woman Beef Barley Soup

Pioneer Woman beef barley soup turns chuck roast, pearled barley and winter vegetables into a hearty, rich dinner in 3 hours. Save this cozy comfort food soup for Sunday dinner, cold weeknights or fall gatherings, because it's a one-pot recipe that tastes even better the next day.

Brown the beef in two batches so the pieces sear instead of steam. Crowd the pot and the meat turns gray, which leaves the broth thin and short on that deep beefy flavor.

Simmering the beef alone for the first hour, before the barley and vegetables go in, lets the chuck turn fork-tender without turning the barley to mush. A splash of red wine vinegar stirred in at the very end then wakes up the whole pot.

Pioneer Woman Beef Barley Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

2

hours 

15

minutes

Calories

293

kcal

Tender chunks of chuck roast and chewy pearled barley sit in a rich, savory broth with soft carrots and turnip. It thickens as it rests, so every spoonful gets heartier.

Ingredients

• 2 lb. boneless beef chuck roast, cut into 1/2-inch pieces
  

• 2 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1 tbsp. olive oil
  

• 1 tbsp. salted butter
  

• 3 celery stalks, chopped
  

• 3 garlic cloves, chopped
  

• 1 large yellow onion, chopped
  

• 2 qt. low-sodium chicken broth
  

• 2 tsp. Worcestershire sauce
  

• 2 tsp. fresh thyme leaves
  

• 2 bay leaves
  

• 1 c. pearled barley
  

• 3 carrots, peeled and sliced
  

• 1 turnip, peeled and cut into 3/4-inch pieces
  

• 1 tbsp. red wine vinegar
  

• 1/4 c. chopped fresh parsley
  

Directions

• Season the beef: Season 2 pounds of beef chuck roast, cut into 1/2-inch pieces, on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Pat the pieces dry first so they brown well.
• Brown the beef: Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium-high heat, then add 1 tablespoon butter and half the beef. Cook about 5 minutes until browned on all sides, move it to a plate and repeat with the rest.
• Soften the vegetables: Reduce the heat to medium and add 3 chopped celery stalks, 3 chopped garlic cloves, 1 chopped yellow onion, 1/2 teaspoon salt and 1/4 teaspoon pepper to the drippings. Cook, stirring and scraping up the browned bits, for 3 to 5 minutes until soft.
• Build the broth: Stir in 2 quarts low-sodium chicken broth, 2 teaspoons Worcestershire sauce, 2 teaspoons fresh thyme leaves, 2 bay leaves and 2 cups water. Bring it to a boil.
• Simmer the beef: Stir in the beef and any juices from the plate, then reduce the heat to medium-low. Simmer partially covered for 1 to 1 1/2 hours until the meat is almost tender, skimming off any foam that rises.
• Add barley and vegetables: Stir in 1 cup pearled barley, 3 sliced carrots, 1 turnip cut into 3/4-inch pieces, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 45 minutes to 1 hour until the barley is tender.
• Finish and serve: Stir in 1 tablespoon red wine vinegar and taste for salt. Remove the bay leaves, then sprinkle with 1/4 cup chopped fresh parsley and serve.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use stew meat instead of chuck roast?

Yes, packaged stew meat works when you're short on time. It's usually a mix of cuts, so some pieces may stay chewier than others, but a long simmer helps.

How do I reheat the soup once the barley has soaked up the broth?

Warm it on the stove over medium-low heat and splash in extra chicken broth or water until it loosens up. Barley keeps absorbing liquid as it sits, so the soup thickens in the fridge.

Can I make this beef barley soup ahead of time?

Really, and it tastes even better the next day once the flavors settle. Keep it in the fridge for up to 4 days and add the parsley when you serve.

Can I make this in a slow cooker instead of a Dutch oven?

Brown the beef and soften the vegetables on the stovetop first, since that's where the flavor comes from. Then move everything to a slow cooker and cook on low until the beef and barley are tender, adding the barley and vegetables for the last few hours.

What's the most common mistake with beef barley soup?

Adding the barley too early is the big one, because it turns soft and swollen during a long simmer. Wait until the beef is almost tender, then add the barley so it cooks just right.