Slow Roasted Beef Barley Soup

4.91 from 11 votes

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 Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: Beef Barley Soup

Servings: servings

Calories: 276kcal

Author: Chris Scheuer

Ingredients

For the soup:

3 slices 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

US Customary - Metric

Instructions

For the soup:

Preheat the oven to 300˚F.
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.
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.
Reduce the heat slightly and add the onion, shallots and bell pepper. Sauté until the onion is soft and slightly transparent,
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:

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:

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