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–+ servings

Amish Beef Barley Soup Recipe

Hearty beef barley soup loaded with tender beef, veggies, and wholesome barley—the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6
Course: Dinner
Cuisine: American, British, German
Ingredients Method Notes

Ingredients
  

  • 2/3 cup medium barley
  • 6 cups low-sodium beef broth
  • 1 bay leaf
  • 2 carrots sliced thinly into rounds
  • 2 stalks celery thinly sliced
  • 1 medium onion finely chopped
  • 2 to 3 lbs chuck roast
  • 2 tablespoons vegetable oil
  • 3 garlic cloves crushed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 1 can diced tomatoes Typically 14.5 oz (411 g) can
  • 1 can corn drained

Method
 

  1. Heat vegetable oil in a large pot over medium-high heat. Once the oil shimmers, add the chuck roast and sear on all sides until deeply browned. This builds flavor for the soup base. Do not rush; allow each side to form a crust before turning. Transfer the browned beef to a plate.
  2. Add the chopped carrots, celery, and onion to the same pot. Cook for 4-5 minutes, stirring occasionally, to soften the vegetables and lift any browned bits from the beef.
  3. Add the crushed garlic, parsley, oregano, and thyme. Stir for only one minute to prevent the garlic from burning. This brief sauté releases the flavors.
  4. Return the seared chuck roast to the pot along with the beef broth, diced tomatoes, and bay leaf. Stir thoroughly. Bring the soup to a simmer, cover, and reduce the heat. Cook for approximately 1.5 hours, or until the beef is tender.
  5. Add the barley and drained corn to the pot once the beef is tender. Cover and cook for 30 minutes to allow the barley to absorb the rich flavor.
  6. After 30 minutes, remove the lid and simmer the soup uncovered for an additional 15 minutes to thicken and concentrate the flavors.
  7. Remove the beef from the pot, trim any excess fat, and cut it into bite-sized pieces. Return the beef to the soup, give it a final stir, and serve.

Notes

Ingredient Variation: I love using pearl barley for its chewy texture, but if you only have quick-cooking barley, add it during the last 15 minutes of simmering so it doesn't turn to mush.
Storage Tip: This soup thickens beautifully in the fridge overnight.
When reheating, I add a splash of broth or water to loosen it back to the perfect consistency.
Make-
Ahead Secret: You can sear the beef and chop all the vegetables a day in advance.
Storing them separately in the fridge makes putting the soup together the next day a breeze.
Common Mistake: Don't skip the step of simmering uncovered at the end.
I learned the hard way that this final 15 minutes is crucial for developing a rich, deep flavor and the right hearty texture.
Serving Suggestion: I always serve this with a thick slice of crusty bread for dipping.
It's the perfect tool for getting every last bit of that savory broth.
Equipment Note: I use my heaviest Dutch pot for this.
If your pot is on the thinner side, keep the heat at a gentle, steady simmer to prevent the barley from sticking to the bottom.