This cozy Beef and Barley Soup is hearty and filling, perfect for chilly days. Tender pieces of beef mix with wholesome barley and veggies for a delicious one-pot meal!
The best part? It makes your kitchen smell amazing while it cooks! I love serving it with crusty bread for a comforting dinner that warms the soul and fills the belly. 😊
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck or round cut. If you’re short on time, you can use ground beef instead. Just brown it quickly and skip step 1. It’s not as flavorful but saves some time!
Pearl Barley: This gives the soup a lovely texture. If you can’t find it, try substituting with quinoa or farro, which will change the flavor but still add heartiness.
Vegetables: The classic trio of onion, carrot, and celery (also called mirepoix) builds a great flavor base. Feel free to add other veggies like potatoes or peas based on what you have!
Beef Broth: Homemade is best if you have it, but store-bought works well too! For a lower-sodium option, choose low-sodium broth, and season to taste.
Herbs: Dried thyme adds warmth. If you have fresh thyme, feel free to swap it in—just use about three times more fresh as it’s milder.
How Do You Achieve Tender, Flavorful Beef?
Browning the beef is essential for amazing flavors in your soup. Here’s how to do it right:
- Make sure your pot is hot and use enough oil to coat the bottom.
- Don’t crowd the pan! Brown the beef in batches if needed to ensure it gets a nice crust.
- Let it sit without stirring for a few minutes before turning, so it caramelizes properly.
This caramelization adds depth to your soup, making it taste more homemade and hearty!
What’s the Best Way to Cook Barley?
Barley cooks wonderfully in the soup, soaking in all those great flavors. Just keep it simple:
- Make sure to rinse the barley first to remove any dust.
- Allow it ample time to simmer with the ingredients—it usually takes about 50-60 minutes to become tender.
Don’t rush this process! The longer it simmers, the better the flavor melds together.
Enjoy crafting this delightful, hearty soup that’s sure to warm you up!
Beef and Barley Soup
Ingredients You’ll Need:
- For the Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Optional: 1 tablespoon tomato paste
Time Needed to Make the Soup:
You’ll need about 15 minutes for preparation, plus 50-60 minutes to cook the soup until the beef is tender and the barley is perfectly cooked. In total, expect about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot over medium-high heat. Once the oil is hot, add the beef pieces. Sear them until they’re browned on all sides, which should take about 5-7 minutes. This browning enhances the flavor. After that, remove the beef and set it aside.
2. Sauté the Vegetables:
In the same pot, add your diced onion, sliced carrots, and diced celery. Cook them, stirring occasionally, until the veggies are softened, which will take about 5 minutes. Your kitchen will start smelling wonderful at this stage!
3. Add Garlic:
Stir in the minced garlic and let it cook for about a minute until fragrant. This will add an extra burst of flavor to your soup!
4. Enhance with Tomato Paste (Optional):
If you want a richer flavor, this is the perfect time to stir in the optional tomato paste. Cook it for about 1-2 minutes to let the flavors develop before moving on.
5. Combine Ingredients:
Return the browned beef to the pot, then add the beef broth, rinsed pearl barley, dried thyme, and bay leaves. Stir everything together to combine well.
6. Simmer the Soup:
Bring your soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 50-60 minutes, stirring occasionally, until the barley is tender and the beef is cooked through.
7. Season and Serve:
Once the soup is ready, season with salt and pepper to taste. Before serving, remember to remove the bay leaves. Stir in the fresh parsley for a pop of color and freshness!
8. Enjoy!
Serve your hearty Beef and Barley Soup hot, ideally with some crusty bread on the side. This meal not only fills the tummy but also warms the heart!
Enjoy your delicious creation!
Can I Use Other Types of Meat in This Soup?
Absolutely! You can substitute the beef stew meat with lamb, chicken thighs, or even turkey. Just adjust the cooking times as necessary—chicken will cook faster than beef, so keep an eye on it!
Can I Make This Soup in a Slow Cooker?
Yes, it’s perfect for a slow cooker! Just brown the meat and sauté the vegetables before transferring everything to the slow cooker. Cook on low for about 6-8 hours or on high for 4-5 hours until the beef and barley are tender.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.
Can I Freeze This Soup?
Yes, you can freeze Beef and Barley Soup! Just let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating!
