Try this classic recipe today. Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.

Beef and Barley Soup
  • 1-1/2 hours
  • Makes 6 serving
  • Soup

Classic Beef and Barley Soup



  1. Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.

    Cook's Tip: Beef Stew Meat may be substituted for beef Arm Chuck Roast.
  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley.  Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

    Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.
  • Test Kitchen Tips Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.

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