Beef Barley Soup Recipe

Introduction

Beef Barley Soup is a comforting and hearty dish perfect for chilly days. Packed with tender beef, wholesome barley, and flavorful vegetables, this soup warms you from the inside out.

Ingredients

• 1 lb beef chuck, cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 8 cups beef broth
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Step 2: In the same pot, add the onion and garlic. Sauté until the onion is translucent, about 5 minutes.
3. Step 3: Add the carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
4. Step 4: Return the beef to the pot, then add the beef broth, pearl barley, diced tomatoes, bay leaf, thyme, and rosemary. Stir to combine.
5. Step 5: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef and barley are tender.
6. Step 6: Remove the bay leaf and season the soup with salt and pepper to taste.
7. Step 7: Stir in the fresh parsley before serving hot.

Tips & Variations

• For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
• Substitute pearl barley with brown rice if preferred, adjusting cooking time accordingly.
• Add a splash of red wine with the broth for deeper flavor.
• Include chopped mushrooms or diced potatoes for additional texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of beef for this soup?

Yes, you can use other stew-friendly cuts like brisket or short ribs, but make sure to cook until tender. Adjust cooking time if needed.

Do I need to soak the barley before cooking?

No soaking is necessary for pearl barley; it cooks well directly in the soup. If using hulled barley, soaking is recommended to reduce cooking time.

Beef Barley Soup Recipe

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★★★★★

4.7 from 136 reviews

• Author: Julian
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Beef Barley Soup is a comforting and nutritious meal featuring tender beef chuck, pearl barley, and a medley of vegetables simmered in a flavorful beef broth with herbs. Perfect for chilly days, this classic soup is rich in protein and fiber, offering a satisfying and wholesome dish for any occasion.

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Ingredients

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Meat and Oil

• 1 lb beef chuck, cut into 1/2-inch cubes
• 1 tbsp olive oil

Vegetables

• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes, undrained

Liquids and Grains

• 8 cups beef broth
• 1 cup pearl barley

Herbs and Seasonings

• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

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Instructions

1. Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides to develop rich flavor and seal in the juices. Once browned, remove the beef and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
3. Cook Vegetables: Add the diced carrots and celery to the pot with the onion and garlic. Cook for another 5 minutes, stirring occasionally to soften the vegetables and build flavor.
4. Add Main Ingredients and Herbs: Return the browned beef to the pot. Pour in the beef broth, add the pearl barley, undrained diced tomatoes, bay leaf, dried thyme, and dried rosemary. Stir everything well to combine all the flavors.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through, absorbing the flavorful broth.
6. Season the Soup: Remove and discard the bay leaf. Taste the soup and season it with salt and pepper according to your preference.
7. Finish and Serve: Stir in the chopped fresh parsley for a burst of fresh herbaceous flavor. Serve the soup hot for a warming, nutritious meal.

Notes

• For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
• If you prefer a thicker soup, you can add an extra 1/4 cup of pearl barley or let the soup simmer uncovered for the last 15 minutes to reduce the liquid.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Substitute beef broth with vegetable broth to make a lighter version, although the flavor might be less robust.
• Adding a splash of Worcestershire sauce or a teaspoon of smoked paprika can deepen the stew’s flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Beef Barley Soup, Hearty Soup, Comfort Food, Beef Stew, Pearl Barley Soup, Healthy Soup