When the weather calls for something warm and comforting, this Beef and Barley Soup is just what you need. With tender beef, nutritious barley, and a medley of vegetables simmered in a savory broth, this homestyle soup is the epitome of cozy, satisfying meals.
Why You’ll Love This Recipe
- Nutritious and Filling: Packed with protein-rich beef, fiber-filled barley, and hearty vegetables.
- One-Pot Wonder: Simple to make with minimal cleanup.
- Comforting Flavor: A rich, savory broth brings all the ingredients together beautifully.
- Make-Ahead Friendly: Tastes even better the next day, making it perfect for meal prep.
Ingredients for Beef and Barley Soup
For the Soup Base:
- 1 lb (450 g) beef stew meat, cubed
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon olive oil
For the Vegetables:
- 2 large carrots, diced
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
For Flavor and Texture:
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper (to taste)
For Garnish:
- Fresh parsley, chopped
Step-by-Step Instructions
1. Sear the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add the beef cubes, season with salt and pepper, and sear until browned on all sides (about 5–7 minutes).
- Remove the beef from the pot and set aside.
2. Sauté the Vegetables
- In the same pot, add the onion, garlic, carrots, and celery.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
3. Build the Broth
- Stir in the beef broth, diced tomatoes (with their juice), thyme, bay leaf, and the seared beef.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 45 minutes, allowing the flavors to meld.
4. Add the Barley
- Stir in the pearl barley and continue to simmer, uncovered, for another 30 minutes or until the barley is tender.
5. Adjust Seasoning and Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Remove and discard the bay leaf.
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Tips for the Best Beef and Barley Soup
- Choose the Right Beef: Stew meat or chuck roast works best for tender, flavorful bites.
- Rinse the Barley: Rinse pearl barley under cold water to remove excess starch and prevent clumping.
- Use Low-Sodium Broth: This gives you better control over the soup’s saltiness.
- Enhance the Flavor: Add a splash of Worcestershire sauce or balsamic vinegar for added depth.
- Make It Gluten-Free: Substitute barley with quinoa or rice for a gluten-free option.
Serving Suggestions
- Bread Pairings: Serve with crusty bread or dinner rolls for dunking.
- Light Sides: Pair with a simple green salad or roasted vegetables for a balanced meal.
- Freezer-Friendly: Store leftovers in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
Frequently Asked Questions
Can I use different grains instead of barley?
Yes, quinoa, farro, or wild rice make great substitutes, but adjust cooking times accordingly.
How do I make the soup thicker?
Mash a few of the cooked vegetables or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
Can I use ground beef instead of stew meat?
Yes, but the flavor and texture will differ slightly. Brown the ground beef before adding it to the soup.
What other herbs work well in this soup?
Bay leaf and thyme are classic, but parsley, oregano, or rosemary can add additional flavor.
How do I store leftovers?
Let the soup cool completely, then store in the refrigerator for up to 4 days or freeze for up to 3 months.
Conclusion: A Bowl of Comfort
This Beef and Barley Soup is a warm, hearty dish that’s perfect for chilly nights or whenever you’re craving a comforting, homestyle meal. Packed with tender beef, wholesome barley, and savory vegetables, it’s a recipe you’ll come back to again and again.
Make it today and enjoy a steaming bowl of deliciousness!