Savory Beef Barley Soup Recipe: A Pioneer Woman Favorite

I LOVE soup, but I admit that I rarely try very complex soups… I usually just use potatoes, carrots, turnips and little else… I make the simplest soups ever!

However, I recently decided to try this recipe from Pioneer Woman!

It’s a different soup, very complete, and simply delicious. In fact, it has become one of my favorite soups. So, without further ado, check out the full recipe below.

Trust me, after trying this recipe, you won’t want anything else!

Pioneer Woman Beef Barley Soup Recipe

You will need several ingredients to make this soup. I recommend using them all, because they are all necessary to create this nutrient-rich and flavorful soup!

Ingredients:

• 2 tablespoons vegetable oil
• 3 lbs chuck roast
• 2 carrots peeled and chopped
• 2 stalks celery sliced thin
• 1 medium onion diced
• 3 cloves garlic crushed
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups low-sodium beef broth
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 2 bay leaves
• 2/3 cup medium pearled barley 
• 1 (14.5 ounce) can corn drained
• salt to taste
• freshly ground black pepper to taste

Instructions:

Step 1: Sear the Beef

In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the beef and sear it on all sides until browned. Once seared, remove the beef and set it aside on a plate.

Step 2: Sauté the Vegetables

In the same pot, add the carrots, celery, and onion. Cook for 4-5 minutes until the vegetables start to soften. Then, add the garlic, parsley, oregano, and thyme, stirring constantly, and cook for 1 additional minute.

Step 3: Build the Broth

Pour in the beef broth and add the diced tomatoes and bay leaf. Return the seared beef to the pot. Reduce the heat to low and let the mixture simmer for 1 1/2 hours, or until the beef is fork-tender.

Step 4: Add Barley and Corn

After the beef has cooked, add the barley and corn to the pot. Cover the pot with a lid and continue to simmer for 30 minutes.

Step 5: Finish and Season

Remove the lid and simmer the soup for an additional 15 minutes. Take out the roast from the pot, trim away any gristle or fat, and cut or shred the beef into bite-sized chunks. Return the beef to the pot.

Step 6: Final Seasoning

Season the soup with salt and freshly ground black pepper to taste before serving.

So, did you like this recipe? I really hope so! It’s a simple recipe, but incredibly delicious.

If you have any suggestions, just leave a comment on this article.

Have fun cooking!