Beef and Barley Soup (Printable version)

Tender beef and wholesome barley simmered with vegetables in rich beef broth for a comforting, protein-packed meal.

# Ingredient list:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# Step-by-step guide:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently.
04 - Return the beef to the pot. Stir in the potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until the barley and beef are tender.
07 - Remove bay leaves and adjust seasoning if needed. Serve hot.

# Expert tips:

01 -
  • The barley absorbs all those beefy flavors but keeps its delightful chew, giving you that satisfaction no plain broth soup can match.
  • You can prep it early in the day when you have energy, then let it simmer away while you tackle other things, with the pot calling you back with increasingly mouthwatering aromas.
02 -
  • Browning the beef properly isnt just for color, its where the foundation of flavor develops, so dont rush this step even when youre hungry and impatient.
  • Barley continues to absorb liquid even after cooking, so if you have leftovers, youll need to add more broth when reheating or your soup will have transformed into a delicious stew overnight.
03 -
  • If time permits, make this soup a day ahead and reheat gently, as the flavor improves dramatically after the ingredients have had time to get properly acquainted.
  • The secret to perfectly cooked barley is checking its texture starting at about 45 minutes, as cooking time can vary depending on the age of your barley and how vigorous your simmer.
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