Beef Barley Soup is a hearty and comforting dish, perfect for chilly days or when you crave a nutritious, flavorful meal. Made with tender beef, nutritious barley, and a variety of vegetables simmered in a savory broth, this soup is not only delicious but also incredibly satisfying. It’s a one-pot meal that’s easy to make and perfect for meal prep or freezing for later.
Ingredients
- 1 ½ lbs beef stew meat (chuck or round), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced (optional)
- 1 cup pearl barley
- 8 cups beef broth (low-sodium preferred)
- 1 cup water
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Step 1: Sear 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 pepper. Brown the beef in batches, making sure not to overcrowd the pot. Sear the meat for about 4-5 minutes per side, until browned. Remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add more olive oil if needed. Sauté the onions, carrots, celery, and mushrooms (if using) over medium heat for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add the Tomato Paste and Herbs
Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for about 1 minute to release the flavors of the herbs.
Step 4: Add the Broth, Water, and Barley
Return the browned beef to the pot. Pour in the beef broth, water, and pearl barley. Stir everything together and bring the soup to a boil.
Step 5: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and cover the pot. Let the soup simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent the barley from sticking to the bottom.
Step 6: Adjust Seasoning
Taste the soup and adjust the seasoning with more salt and pepper, if needed. If the soup becomes too thick, you can add a little more broth or water to reach your desired consistency.
Step 7: Garnish and Serve
Once the soup is done, remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or rolls.
Cooking Notes
- Beef Cuts: Use stew meat like chuck or round for this soup, as it becomes tender when slow-cooked. You can also use leftover roast beef or other cuts you have on hand.
- Barley: Pearl barley is the most common type used in soups because it cooks quickly and adds a nutty, chewy texture. For a heartier, more nutritious option, use hulled barley, but keep in mind it will take longer to cook.
- Vegetable Variations: Feel free to add other vegetables like potatoes, parsnips, or green beans for more variety and texture.
Variations
1. Slow Cooker Beef Barley Soup
For a slow cooker version, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the broth, barley, and seasonings, and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the barley is cooked through.
2. Vegetable Beef Barley Soup
For a veggie-packed version, add additional vegetables like zucchini, spinach, or peas toward the end of cooking for extra nutrients and color.
3. Beef Barley Soup with Red Wine
Add ½ cup of red wine to the soup after browning the beef to enhance the flavor of the broth. Let the wine cook down for a few minutes before adding the rest of the broth and barley.
4. Gluten-Free Beef Barley Soup
Substitute the barley with quinoa or brown rice for a gluten-free version. Keep in mind that the cooking times may vary slightly depending on the grain you use.
Keto Version and Low-Carb Adjustments
For a keto-friendly version of beef barley soup:
- Replace the barley with cauliflower rice or chopped turnips for a low-carb substitute.
- Ensure the beef broth is sugar-free and free of starchy thickeners.
This keeps the soup low in carbohydrates while maintaining the hearty texture.
Frequently Asked Questions (FAQs)
Q: Can I make this soup ahead of time?
Yes! Beef barley soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
Q: Can I freeze beef barley soup?
Yes, beef barley soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What can I serve with beef barley soup?
This soup pairs wonderfully with crusty bread, garlic bread, or a simple green salad. You can also serve it with biscuits or dinner rolls.
Q: Can I use leftover roast beef?
Absolutely! If you have leftover roast beef, shred or chop it and add it to the soup. Since the beef is already cooked, add it in during the last 15-20 minutes of cooking.
This Beef Barley Soup is a cozy, hearty meal that’s perfect for any time of year. It’s filled with tender beef, hearty barley, and a mix of vegetables that provide plenty of flavor and nutrition. Whether you’re making it for a family dinner, meal prepping for the week, or freezing it for later, this soup will quickly become a go-to recipe for your kitchen!
