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4.9 from 27 votes

Slow Roasted Beef Barley Soup

A hearty with super tender beef and lots of healthy veggies, this Beef Barley Soup is slow-roasted to create lots of fabulous flavor!!

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 12 servings
Calories: 276 kcal
Course: Main Course
Cuisine: American

Ingredients

For the soup:
  • 3 lices smoky bacon 2, if using thick-cut bacon
  • 1 large sweet onion diced small
  • 1 medium shallots finely chopped (about ½ cup chopped shallots)
  • 1 large yellow bell pepper diced small
  • 4 cups low sodium chicken broth
  • 11 ounce bottle or can dark ale see Café Tips above in the post
  • 2 pounds well-marbled chuck roast cut into ½ inch pieces trimmed of fat and cut in ½-inch pieces
  • 1 15-ounce can of fire-roasted tomatoes
  • 6 ounces tomato paste (1 small can)
  • ¼ cup basil pesto
  • 2 medium bay leaf
  • 4 teaspoons Italian seasoning
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce 
  • 2 teaspoons finely chopped fresh rosemary
  • 2 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
After 1½ hours:
  • 8 ounces carrots sliced about ¼-inch thick
  • ⅔ cup pearled barley
For finishing:
  • 2 teaspoons finely chopped fresh rosemary
  • 1 cup tiny corn canned or frozen, see Café Tips above

Instructions

For the soup:
    Cup of Yum
  1. Preheat the oven to 300˚F.
  2. Heat a large soup pot or Dutch oven (5-7 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crisp and has rendered most of the fat. With a slotted spoon, remove the bacon and set aside.
  3. There should be about 2 tablespoons of bacon fat left in the pan. If there is more, remove and discard any extra. If there is not quite 2 tablespoons add a little extra virgin olive oil.
  4. Reduce the heat slightly and add the onion, shallots and bell pepper. Sauté until the onion is soft and slightly transparent,
  5. Add the chicken broth, ale, diced chuck roast, reserved bacon, fire-roasted tomatoes, tomato paste, pesto, bay leaves, Italian seasoning, brown sugar, Worcestershire sauce, fresh rosemary, salt and pepper. Stir to combine and cover. Place the soup pot or Dutch oven in the preheated oven and cook for 1½ hours.
After 1½ hours:
  1. Remove the pot from the oven and add the carrots and barley. Cover again and return the pot to the oven for another 1½ hours.
For finishing:
  1. Remove the pot from the oven and add the fresh chopped rosemary and the corn. Cover and allow the soup to sit for at least 10 minutes before serving.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 19g (6%) Protein 19g (38%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 56mg (19%) Sodium 796mg (33%) Potassium 632mg (18%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3526IU (71%) Vitamin C 23mg (26%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 19g 6%
Protein 19g 38%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 796mg 33%
Potassium 632mg 13%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3526IU 71%
Vitamin C 23mg 26%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.