Hearty Beef Chuck and Barley Soup with Fresh Herbs
This robust soup transforms tender beef chuck roast into a satisfying meal with pearl barley, fresh vegetables, and aromatic herbs. The beef is seasoned with warming spices and seared to develop deep flavor, then slow-simmered with carrots, celery, and barley in a rich beef broth base. Fresh thyme and rosemary infuse the soup with herbaceous notes, while English peas add a pop of color and sweetness at the end. Perfect for cold weather comfort dining, this soup improves with time as the flavors meld together.
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch chunks
- 2 teaspoons kosher salt, separated
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- ½ teaspoon coarse black pepper
- 1 teaspoon paprika
- 2 teaspoons brown sugar, light or dark
- 2 tablespoons olive oil
- 1 small white onion, diced
- 4 parsley stems, leaves removed
- 5 cloves garlic, minced
- ½ cup red wine
- 4 large carrots, sliced into thin half moons
- 4 large celery stalks, sliced into thin half moons
- 8 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 ½ cups uncooked pearl or Italian barley
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 cup English peas or frozen peas, uncooked
Instructions
- 1
Season beef chunks with salt, garlic powder, dried thyme, black pepper, paprika, and brown sugar, massaging spices into meat, then refrigerate for 2 hours
- 2
Heat Dutch oven over medium-high heat with olive oil and sear seasoned beef chunks for 2 minutes per side, then remove with slotted spoon
- 3
Add diced onion and parsley stems to Dutch oven with pinch of salt and sauté for 4 minutes, stirring periodically
- 4
Add minced garlic and sauté for another minute
- 5
Deglaze pan with red wine, scraping up brown bits from bottom
- 6
Add carrots, celery, and barley to onion mixture and cook for 3-4 minutes
- 7
Add beef broth, Worcestershire sauce, tomato paste, and seared beef, whisking until tomato paste dissolves
- 8
Bundle fresh thyme and rosemary in herb bag or cheesecloth and add to pot with remaining salt
- 9
Bring to boil over high heat, then reduce to low and cover
- 10
Simmer for 40-50 minutes, stirring periodically, until barley has bite but isn't mushy
- 11
Remove herb bundle and parsley stems, add peas and cover
- 12
Cook peas for 5-10 minutes until cooked through
- 13
Serve on its own or with warm bread
Tips
Marinating the beef for 2 hours allows the spices to penetrate the meat for deeper flavor throughout the soup.
Don't skip searing the beef as this creates fond that adds rich, caramelized flavor when deglazed with wine.
Bundle herbs in cheesecloth or herb bag for easy removal and to prevent loose leaves from floating in the finished soup.
Good to Know
Refrigerate in covered container for up to 4 days. Barley will continue to absorb liquid, so add extra broth when reheating.
Can be made 1-2 days ahead. Store without peas and add them when reheating to prevent overcooking.
Ladle into bowls and serve with crusty bread, crackers, or warm dinner rolls for dipping.
Common Mistakes
Don't skip searing the beef to avoid missing the rich, caramelized flavors that develop from the fond.
Remove herb bundle before serving to avoid bitter flavors from overcooked herbs.
Add peas at the end to prevent them from becoming mushy and losing their bright color.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use quick-cooking barley instead of pearl barley?
Yes, but reduce the cooking time to 20-25 minutes and check frequently as quick-cooking barley becomes mushy faster than pearl barley.
What if I don't have red wine for deglazing?
Substitute with additional beef broth or use white wine vinegar mixed with broth for acidity that helps lift the fond from the pan.
How long will this soup keep in the refrigerator?
The soup will keep for 3-4 days refrigerated, though the barley will continue absorbing liquid so you may need to add broth when reheating.