Hearty Beef Barley Soup Recipe

A Comforting and Nourishing Classic

Beef barley soup is a timeless dish that combines tender beef, wholesome barley, and a medley of vegetables in a rich and savory broth. This soup is the perfect balance of nutrition and comfort, making it ideal for cold days or whenever you crave a satisfying meal. The slow simmering process allows the flavors to meld beautifully, creating a deeply flavorful and hearty dish.

---

Why You’ll Love This Recipe

• Rich and comforting – The beef and barley create a filling, satisfying meal.
• Nutritious and wholesome – Packed with protein, fiber, and essential vitamins.
• Easy to prepare – Simple ingredients come together in one pot for a fuss-free meal.
• Make-ahead friendly – Tastes even better the next day!

---

Ingredients

• 1 ½ lbs beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• ¾ cup pearl barley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon tomato paste (optional, for extra depth of flavor)
• 1 cup mushrooms, sliced (optional)
• ½ cup frozen peas (optional, added at the end)
• Fresh parsley, chopped (for garnish)

---

Step-by-Step Directions

1. Brown the Beef

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5 minutes. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Build the Broth

Return the beef to the pot. Pour in the beef broth and diced tomatoes. Stir in the Worcestershire sauce, tomato paste (if using), thyme, oregano, and bay leaf. Bring to a boil.

4. Simmer the Soup

Reduce the heat to low and cover. Let the soup simmer for 45 minutes, stirring occasionally.

5. Add Barley and Mushrooms

Stir in the barley and mushrooms, if using. Continue simmering uncovered for another 30-40 minutes, or until the barley is tender and the beef is fork-tender.

6. Final Touches

Taste and season with salt and pepper as needed. If using peas, stir them in during the last 5 minutes of cooking.

7. Serve and Enjoy

Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve hot with crusty bread or a side salad.

---

Variations & Substitutions

• Vegetable Boost – Add potatoes, bell peppers, or green beans for more texture.
• Gluten-Free Option – Swap barley with quinoa or brown rice.
• Slow Cooker Method – Brown the beef and then transfer all ingredients (except peas) to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Stir in peas before serving.
• Instant Pot Method – Use the sauté function for the beef and veggies, then pressure cook on high for 25 minutes. Quick release, add barley, and cook on sauté mode until tender.
• Lighter Version – Use lean beef and reduce oil to keep the dish lower in fat.

---

Servings & Cooking Time

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes

---

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave space in containers for expansion.
• Reheating: Warm on the stove over medium heat, adding a splash of water or broth if it thickens. Microwave individual portions for 2-3 minutes, stirring halfway through.

---

FAQs

How can I make this soup thicker?

Let it simmer uncovered longer, or mash some of the vegetables to naturally thicken the broth.

Can I use ground beef instead of stew meat?

Yes, but the texture will be different. Brown the ground beef first, then proceed with the recipe.

What can I use instead of barley?

Quinoa, farro, or brown rice are great substitutes.

Do I need to soak the barley before cooking?

No, pearl barley does not require soaking, but rinsing it helps remove excess starch.

Can I make this soup vegetarian?

Yes! Use vegetable broth and replace beef with mushrooms or lentils for a hearty alternative.

Why is my beef tough?

It needs more time to cook. Let it simmer longer until it becomes fork-tender.

Can I add wine for extra flavor?

Absolutely! A splash of red wine added after sautéing the vegetables enhances depth.

What’s the best cut of beef for this soup?

Chuck roast, stewing beef, or short ribs work best for tenderness and flavor.

Can I cook this soup in a slow cooker?

Yes, cook on low for 6-8 hours or high for 4-5 hours.

How do I prevent the barley from absorbing all the broth?

If making ahead, cook the barley separately and add it before serving to control the consistency.

---

Conclusion

This Hearty Beef Barley Soup is the ultimate comfort meal, perfect for chilly evenings or when you need a nourishing, satisfying dish. Packed with rich flavors and wholesome ingredients, it’s an easy, one-pot meal that tastes even better the next day. Try it today and enjoy a cozy, homemade bowl of goodness!

O

Print