This Beef and Barley Soup is the ultimate comfort food, combining tender chunks of beef, hearty barley, and a rich, savory broth. It’s loaded with vegetables and simmered to perfection, creating a filling and nutritious soup that’s perfect for chilly evenings or anytime you crave a warming bowl of goodness. This one-pot wonder is easy to make and brings together the classic flavors of beef and barley with a satisfying texture that will leave you wanting more. Let’s get cooking!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs beef stew meat, cut into 1-inch pieces
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups beef broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3/4 cup pearl barley
- 1 cup sliced mushrooms (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and black pepper. Add the beef to the pot in batches, searing on all sides until browned, about 5-6 minutes per batch. Remove the beef and set aside.
- Sauté Vegetables
- In the same pot, add the chopped onion, carrots, celery, and sliced mushrooms (if using). Cook for about 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring frequently.
- Add Broth and Seasoning
- Return the browned beef to the pot. Stir in the beef broth, water, diced tomatoes (with their juice), bay leaf, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Simmer the Soup
- Cover and let the soup simmer for about 45 minutes to an hour, or until the beef is tender. Stir occasionally to prevent sticking.
- Add Barley
- Stir in the pearl barley and continue to simmer for another 30-40 minutes, or until the barley is tender and has absorbed the flavors of the broth.
- Serve
- Remove the bay leaf and discard. Taste and adjust seasoning if needed. Ladle the soup into bowls, and garnish with chopped fresh parsley. Serve warm with crusty bread on the side.
Cook Notes & Tips
- Browning the Beef: Searing the beef adds flavor to the soup. Be sure to do this step in batches to avoid overcrowding the pot.
- Barley: Pearl barley works best for this recipe, as it cooks more quickly and has a great texture. Make sure to rinse the barley before adding it to the soup.
- Mushrooms: Adding mushrooms is optional, but they contribute an extra layer of savory flavor that pairs well with the beef.
Recipe Variations
- Vegetable Beef and Barley Soup: Add extra vegetables like potatoes, zucchini, or green beans for a more veggie-packed version.
- Herb-Infused Soup: Use fresh thyme and rosemary instead of dried for a more aromatic soup. Just be sure to tie them into a bundle for easy removal.
- Slow Cooker Option: Brown the beef and sauté the vegetables as instructed, then add everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of meat for this soup? A: Yes, you can use other cuts of beef like chuck roast, or even ground beef if you prefer. Just be sure to adjust cooking times accordingly.
Q: Can I freeze beef and barley soup? A: Absolutely! Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: How do I store leftovers? A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through.
This Beef and Barley Soup is the perfect way to warm up on a cold day, offering hearty flavors and a comforting texture that the whole family will enjoy. With tender beef, nutritious barley, and plenty of vegetables, it’s a complete meal in a bowl. Make a big batch, serve it up with crusty bread, and savor every comforting spoonful of this classic, flavorful soup!
