beef barley soup – easyrecipe1

Ingredients List

3 lbs (1.35 kg) Beef Chuck Roast or Stew Meat, trimmed of excessive fat and cut into 1/2-inch bite-sized cubes
2 tbsp Olive Oil or Avocado Oil (for searing)
2 large Yellow Onions, finely diced
4 cloves Fresh Garlic, minced
8 cups (2 quarts) Low-Sodium Beef Bone Broth or Stock
1 can (14.5 oz / 410g) Diced Tomatoes, with juices

1.5 cups Pearl Barley, rinsed thoroughly in cold water
4 medium Carrots, peeled and diced (approx. 1.5 cups)
4 stalks Celery, finely sliced (approx. 1.5 cups)
2 medium Russet or Yukon Gold Potatoes, peeled and diced into 1/2-inch cubes
1 cup Sweet Green Peas (fresh or frozen)

Heat 1 tablespoon of oil in a heavy-bottomed skillet or Dutch oven over HIGH heat (around 425°F / 220°C).
Pat the cubed beef thoroughly dry with paper towels to ensure proper browning. Season lightly with salt and pepper.
Working in small batches so as not to overcrowd the pan, sear the beef cubes for 2 to 3 minutes per side until a deep, golden-brown crust forms.
Transfer the seared beef directly into your slow cooker, roaster pan, or large soup pot.

Lower the skillet heat to MEDIUM-HIGH (around 350°F / 175°C) and add the remaining oil.
Add the diced yellow onions and celery. Sauté for 4 to 5 minutes until the onions become translucent and soft.
Stir in the minced garlic and cook for another 60 seconds until fragrant.
Pour a splash (about 1/2 cup) of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pan—this is where maximum flavor lives.
Transfer the cooked aromatics and liquid into the slow cooker or roaster with the beef.

To the slow cooker or roaster, add the diced carrots, diced potatoes, diced tomatoes, rinsed pearl barley, bay leaves, thyme, rosemary, Worcestershire sauce, salt, black pepper, and the remaining beef bone broth. Stir thoroughly to combine all ingredients evenly.
Cover with the lid and set your appliance to LOW heat intensity.
Allow the soup to simmer slowly for 6 to 8 hours (or 3 to 4 hours on HIGH intensity). During this time, the barley will absorb the rich flavors of the broth and expand, while the collagen in the beef breaks down to create melt-in-your-mouth tender meat.

During the last 30 minutes of cooking, gently stir in the sweet green peas.
Remove and discard the bay leaves (and fresh thyme sprigs if used).
Taste the broth and adjust seasoning with additional salt or black pepper if needed.
Garnish with freshly chopped parsley just before serving hot.

If you are preserving this batch in glass jars (such as Mason or Ball jars) as shown in meal prep preservation setups:

Safety Note: Beef and barley soup is a low-acid food and must be processed in a Pressure Canner (do not use a water-bath canner).
Jar Preparation: Wash 12 pint-sized or 6 quart-sized jars in warm, soapy water and keep them warm.
Partial Cook Method: If canning, cook the soup until the meat is browned and vegetables are heated through, but do not fully cook the barley or vegetables, as they will cook further in the canner.
Headspace: Ladle the hot soup into jars, leaving a strict 1-inch (2.5 cm) headspace at the top.
Debubble & Seal: Run a non-metallic spatula around the inside edge to release trapped air bubbles. Wipe the rims clean with a hot cloth, place the flat lids on, and screw the bands on until fingertip-tight.
Processing Time:
- Pints: Process at 10–11 lbs pressure (adjust for altitude) for 75 minutes.
- Quarts: Process at 10–11 lbs pressure (adjust for altitude) for 90 minutes.
Allow the pressure canner to depressurize naturally before removing jars to cool for 24 hours on a cloth-lined counter.

The following values are estimated per standard serving (1.5 cups / approx. 380g of cooked soup).