Published 10/28/2022 • Updated 10/16/2023
Favorite Fall Meal – Beef and Barley Soup
Is there anything better than a hot bowl of soup on a chilly fall day? This beef and barley soup is hearty, filling, and just what the soul needs on a brisk fall night. This beef and barley soup is simmered on the stovetop for almost and hour is made with beef chuck roast, tons of fall veggies, barley, red wine, and beef broth.
Featured Ingredients
Beef chuck roast: beef chuck roast has a higher fat percentage, but it makes it a great cut of beef for soups and stews. Spices: the chuck roast is dry brined for about 2 hours in salt, garlic powder, thyme, pepper, paprika, and brown sugar. Veggies: veggies needed include onion, garlic, peas, carrot, and celery. Herbs: you’ll be making a fresh herb bundle out of thyme and rosemary. Worcestershire sauce: Worcestershire is vinegar based and adds just the right amount to make this soup amazing. Red wine: a little bit of red wine soothes the soul and deglazes the pot! Beef broth: beef broth is essential for this recipe! We recommend using the full-salt version. Tomato paste: a little bit of tomato paste really warms things up and gives it a savoriness that’s so delicious.es
How to Make Beef Barley Soup on the Stove
Storage
Store leftover beef and barley stew in an airtight container in the fridge for up to 3-5 days Easy to freeze Veggie-packed The Dutchess To reheat: as the soup sits in the fridge, it will likely reduce in liquid. Feel free to add more beef broth before reheating either on the stovetop or in the microwave.
Stove: reheat over medium heat for 5-10 minutes or until hot. Microwave: cook on high heat for 90 seconds or until hot.
Freezer Instructions
Let the barley and beef soup recipe cool completely. Then, transfer it into an airtight container and remove as much air as possible. Seal and freeze for up to 3 months.
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