This hearty Beef and Barley Soup is perfect for chilly days! It’s packed with tender beef chunks, wholesome barley, and rich vegetables that warm you up from the inside out.
I love how easy it is to make—just let it simmer on the stove while you enjoy the cozy smell filling your kitchen. Grab a crusty bread, and you’ve got a comforting meal!
Key Ingredients & Substitutions
Beef Stew Meat: Any cut like chuck roast works well as it becomes tender when cooked slowly. If you’re looking for leaner options, try using sirloin or even ground beef, but cook it less to avoid toughening.
Pearl Barley: A key ingredient that adds heartiness. If you can’t find pearl barley, you can use farro or quinoa for a different texture. Just adjust cooking times accordingly.
Vegetables: Carrots and celery provide flavor and nutrition. If you have different veggies on hand, feel free to add potatoes, green beans, or peas for variety!
Broth: Homemade beef broth adds depth. However, store-bought broth can save time, just opt for low-sodium versions to control salt levels.
How Do I Achieve Perfectly Tender Beef?
Cooking the beef properly is crucial for a delicious soup. Browning it first adds extra flavor, but make sure to simmer it gently afterward to make it tender.
- Heat your pot to medium-high and add olive oil before adding the beef.
- Brown the beef for about 5-7 minutes but don’t overcrowd the pan – cook in batches if needed.
- Once brown, reduce the heat and let it simmer in the broth for an hour; this slow cooking is key!
Following these steps will ensure your beef is not only tender but bursting with flavor. Enjoy your soup-making adventure!
Beef and Barley Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 1 large onion, finely chopped
- 3 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 cups water
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Beef and Barley Soup takes about 15 minutes for prep and around 1 hour and 10 minutes of cooking time. So, in total, you’re looking at about 1 hour and 25 minutes before you can dig in! It’s a perfect dish to prepare on a chilly day.
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef stew meat. Brown the meat on all sides—this should take about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook these veggies for about 5 minutes or until the onions are transparent and all the vegetables start to soften. Then, add the minced garlic and sauté for an additional minute, just until you can smell the garlic—this brings out its fantastic flavor!
3. Combining Everything:
Return the browned beef to the pot. Now pour in the beef broth and water. Sprinkle in the dried thyme, rosemary, bay leaves, along with some salt and black pepper to taste. Stir everything together to mix the ingredients nicely.
4. Simmering the Soup:
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it simmer for about 1 hour. This slow cooking will make the beef tender and flavorful!
5. Adding the Barley:
After an hour, add the rinsed pearl barley to the pot. Simmer uncovered for another 30 to 40 minutes. Keep an eye on it! You want the barley to be tender and for the soup to thicken slightly.
6. Final Touches:
Once the barley is cooked, remove the bay leaves from the soup. Taste it and adjust the seasoning if needed—add more salt and pepper if you want. Your soup should be cozy and flavorful!
7. Serve and Enjoy:
Ladle the warm soup into bowls and garnish each serving with fresh chopped parsley for a nice touch. Pair it with a slice of crusty bread, and enjoy your comforting Beef and Barley Soup!
This soup is perfect for cozy meals, combining the hearty richness of beef with the nutty chewiness of barley and fresh vegetables. Enjoy every warm bite!
Can I Use Different Cuts of Beef?
Absolutely! While beef stew meat is perfect for this recipe, you can also use chuck roast, brisket, or even sirloin. Just make sure whichever cut you choose becomes tender when simmered.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the beef and sauté the vegetables in a skillet first, then transfer them to the slow cooker with the broth, water, barley, and seasonings. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender and the barley is cooked.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or microwave until heated through. You may need to add a splash of water or broth as the barley absorbs some liquid over time.
Can I Add Other Vegetables?
Definitely! Feel free to customize the soup with your favorite vegetables like potatoes, peas, green beans, or corn. Just adjust cooking times accordingly to ensure everything is tender.
