Beef barley soup is a hearty and comforting dish that’s perfect for chilly days or when you’re craving a warm, satisfying meal. Packed with tender beef, wholesome barley, and a medley of vegetables, this soup delivers a balanced combination of flavors and textures.
Why You’ll Love This Recipe
- Hearty and Nutritious: This soup combines protein-rich beef, fiber-packed barley, and a variety of vegetables, making it a wholesome meal in a bowl.
- Versatile: You can customize the vegetables or seasonings to suit your taste preferences or what you have on hand.
- Great for Meal Prep: This soup reheats beautifully, making it ideal for leftovers or batch cooking.
- Comforting Flavor: The rich, savory broth and tender chunks of beef create a warm and satisfying dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat, cut into bite-sized pieces
- Pearl barley
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Beef broth or stock
- Tomato paste
- Bay leaf
- Dried thyme
- Salt and pepper
- Olive oil or butter
- Optional garnish: fresh parsley
Directions
- Prepare the Beef: Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove the beef and set it aside.
- Sauté the Vegetables: In the same pot, sauté the onions, carrots, and celery until softened. Add the garlic and cook for an additional minute.
- Combine Ingredients: Return the beef to the pot and add the barley, beef broth, tomato paste, bay leaf, thyme, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally, until the beef is tender and the barley is cooked.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Vegetarian Version: Swap the beef for mushrooms and use vegetable broth.
- Add More Veggies: Include diced potatoes, parsnips, or green beans for added flavor and texture.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
- Herbs: Experiment with fresh rosemary or oregano for a different flavor profile.
- Grain Alternatives: Substitute barley with farro, quinoa, or rice if preferred.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Portion it into freezer-safe containers and freeze for up to 3 months.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened, add a splash of water or broth to reach the desired consistency.
FAQs
How can I make the beef more tender?
Sear the beef before simmering, and ensure you cook it long enough for the connective tissues to break down, resulting in tender meat.
Can I use quick-cooking barley?
Yes, but add it closer to the end of the cooking time as it cooks faster than pearl barley.
Is this soup gluten-free?
No, barley contains gluten. Substitute barley with a gluten-free grain like quinoa or rice for a gluten-free version.
Can I make this soup in a slow cooker?
Absolutely. Brown the beef and sauté the vegetables first, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours.
What is the best cut of beef for this recipe?
Beef stew meat, chuck roast, or shank are excellent choices for their flavor and tenderness.
Can I add beans to this soup?
Yes, white beans or kidney beans can add extra protein and heartiness.
How do I prevent the soup from becoming too thick?
Monitor the liquid level as the soup cooks and add more broth or water if needed.
Can I use leftover roast beef?
Yes, add cooked roast beef during the last 20 minutes of cooking to avoid overcooking it.
What can I serve with beef barley soup?
Serve it with crusty bread, a side salad, or crackers for a complete meal.
Does barley continue to absorb liquid in leftovers?
Yes, barley may soak up more broth over time. Add extra liquid when reheating to adjust the consistency.
Conclusion
Beef barley soup is a classic, nourishing recipe that’s easy to prepare and perfect for cozy family dinners or make-ahead meals. Whether you stick to the traditional recipe or experiment with variations, this soup is sure to become a staple in your kitchen.
PrintBeef Barley Soup
This classic soup combines tender beef, wholesome barley, and fresh vegetables in a savory broth. It’s a comforting, one-pot meal that’s easy to make and full of nutrition.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 500 g (1 lb) stewing beef, cut into bite-sized cubes
- Salt and black pepper, to taste
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 1 can (400 g/14 oz) diced tomatoes
- 8 cups (2 liters) beef broth or stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup mushrooms, sliced (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Sear the beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove the beef and set it aside.
- Sauté the vegetables:
- In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for another minute until fragrant.
- Combine the ingredients:
- Return the beef to the pot.
- Add the barley, diced tomatoes (with their juices), beef broth, thyme, rosemary, and bay leaves. Stir well to combine.
- Simmer the soup:
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
- Add mushrooms (optional):
- If using mushrooms, add them about 20 minutes before the soup is done cooking.
- Season and serve:
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Notes
- For a quicker version, use pre-cooked barley and reduce the simmering time to 30-40 minutes.
- This soup can be made in advance and tastes even better the next day as the flavors meld.
- To freeze, let the soup cool completely, then store it in airtight containers for up to 3 months.