Martha Stewart’S Beef And Barley Soup

Name: Martha Stewart’S Beef And Barley Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 2 tbsp olive oil; 900g beef chuck (about 2 lb), trimmed and cut into 2.5cm (1-inch) cubes; 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 large onion, finely chopped; 3 carrots, diced; 3 celery sticks, diced; 3 garlic cloves, minced; 2 tbsp tomato purée (tomato paste); 2 tsp dried thyme (or 1 tbsp fresh); 2 bay leaves; 240ml (1 cup) pearled barley, rinsed; 2 litres (8 cups) beef stock; 400g (14 oz) can chopped tomatoes; 2 tbsp chopped fresh parsley, to serve; 1 tbsp lemon juice (optional, brightens the broth)

This is a hearty, classic beef and barley soup with tender chunks of beef, chewy barley, and a rich, savory broth that tastes like it’s been simmering all day. The texture is thick and satisfying, with plenty of vegetables in every spoonful and a gentle tomato depth that keeps it from feeling heavy. It’s a very doable, beginner-friendly soup as long as you give the beef time to become melt-in-your-mouth tender. Plan on about 20 minutes of hands-on prep and roughly 1 hour 30 minutes of simmering time.

Ingredients

For the beef and broth

2 tbsp olive oil
900g beef chuck (about 2 lb), trimmed and cut into 2.5cm (1-inch) cubes
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 litres (8 cups) beef stock
400g (14 oz) can chopped tomatoes
2 bay leaves
2 tsp dried thyme (or 1 tbsp fresh thyme leaves)

For the vegetables and barley

1 large onion, finely chopped
3 carrots, diced
3 celery sticks, diced
3 garlic cloves, minced
2 tbsp tomato purée (tomato paste)
240ml (1 cup) pearled barley, rinsed

To finish

2 tbsp chopped fresh parsley, to serve
1 tbsp lemon juice (optional, for brightness)

How to Make Martha Stewart’S Beef And Barley Soup

Prepare the oven (optional): You won’t need the oven for this soup, but if you love serving it with warm bread, preheat the oven to 200°C or 180°C fan and warm your loaf for 8–10 minutes while the soup simmers.
Prep your ingredients: Pat the beef dry (this helps it brown). Chop the onion, carrots, and celery, mince the garlic, and rinse the barley under cold water until the water runs mostly clear.
Brown the beef: Heat 1 tbsp olive oil in a large heavy-based pot over medium-high heat. Season the beef with the salt and pepper. Brown the beef in batches (don’t crowd the pot), about 4–5 minutes per batch, then transfer to a plate.
Build the flavour base: Reduce the heat to medium. Add the remaining 1 tbsp olive oil, then stir in the onion, carrots, and celery. Cook for 6–8 minutes until softened. Add the garlic and tomato purée and cook for 1 minute, stirring constantly so the garlic doesn’t catch.
Mix and deglaze: Pour in a splash of the beef stock and scrape up any browned bits from the bottom of the pot. This is where a lot of the deep, savoury flavour comes from.
Simmer (the soup’s “baking” step): Return the browned beef (and any juices) to the pot. Add the remaining stock, chopped tomatoes, thyme, and bay leaves. Bring to a gentle simmer, then partially cover and cook for 60–70 minutes, stirring occasionally, until the beef is tender.
Add barley and finish cooking: Stir in the rinsed barley. Simmer, partially covered, for 25–35 minutes until the barley is tender and the soup has thickened. If it looks too thick, add a little extra stock or water.
Cool briefly and adjust seasoning: Turn off the heat and let the soup sit for 10 minutes. Skim any excess fat from the surface if you like. Remove the bay leaves, then taste and add more salt and pepper as needed. Stir in lemon juice, if using.
Assemble and serve: Ladle into warm bowls and finish with chopped parsley. Serve with crusty bread, a simple salad, or crackers.

Tips

How do I get the beef really tender?

Keep the simmer gentle and give it time. If the beef still feels firm after 70 minutes, simmer another 10–20 minutes. Tough beef usually just needs longer cooking, not more heat.

Why is my soup bland?

Two quick fixes: brown the beef deeply (in batches) and season in layers. Also, different stocks vary a lot in salt, so always taste at the end and adjust with salt, pepper, and a small squeeze of lemon.

How do I stop barley from making the soup too thick?

Barley keeps absorbing liquid as it sits. If you’re making it ahead, you can add an extra 250–500ml (1–2 cups) stock, or cook barley separately and stir it into each bowl when serving.

Can I make it in a slow cooker?

Yes. Brown the beef and soften the veg first if you can, then add everything except the barley. Cook on LOW for 7–8 hours (or HIGH for 4–5), stir in the barley for the final 45–60 minutes, and cook until tender.

Serving Suggestions

Crusty sourdough or warm buttered rolls
A sharp, lemony green salad (rocket/arugula is perfect)
Grated Parmesan over the top for an extra savoury finish
Pickles or a spoon of horseradish on the side for contrast

Storage

Room temperature

Cool the soup for no more than 2 hours at room temperature, then refrigerate. Because it’s meat-based, it shouldn’t be left out longer than that.

Refrigerator

Store in an airtight container for up to 4 days. The soup will thicken as it sits; loosen with a splash of stock or water while reheating.

Freezing

Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop until piping hot. If the barley has soaked up a lot of broth, add extra stock as needed.

Nutrition

Calories: 360 kcal
Carbohydrates: 28g
Protein: 28g
Fat: 16g
Saturated Fat: 5g
Sodium: 850mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

What cut of beef is best for beef and barley soup?

Beef chuck is ideal because it has enough marbling to turn tender and flavorful after a long simmer. Stewing beef works too, but chuck is the most consistent for a rich, hearty result.

Do I need to rinse barley before adding it to the soup?

It’s a good idea. Rinsing pearled barley removes excess surface starch, which helps keep the broth from getting cloudy and overly thick too quickly.

Can I make beef and barley soup ahead of time?

Yes, it’s even better the next day. Just expect it to thicken as it sits because the barley keeps absorbing liquid. Add a splash of stock or water when reheating and adjust seasoning at the end.

How do I keep the vegetables from getting mushy?

Dice the carrots and celery into slightly larger pieces (about 1cm) and keep the simmer gentle rather than boiling hard. If you prefer very firm veg, you can add half the carrots and celery with the barley instead of at the start.

Can I freeze beef and barley soup with barley in it?

Yes, you can freeze it with the barley included. The texture of the barley will soften a bit after freezing and reheating, and the soup may be thicker, so plan to add extra stock when warming it back up.