This hearty beef and barley soup is a warm hug in a bowl! Packed with tender beef, chewy barley, and colorful veggies, it’s perfect for chilly days.
Making this soup reminds me of cozy evenings at home. It’s so filling that one bowl is often enough, but I always go for seconds! Who can resist a good soup, right?
I love how easy it is to whip up. Just throw the ingredients in a pot and let it simmer. The smell will have everyone gathering in the kitchen before it’s even ready!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is a great choice as it becomes tender with slow cooking. If you want a leaner cut, opt for sirloin or round. Just know it may not be as tender!
Pearl Barley: This gives the soup a nice chewy texture. If it’s not available, farro or brown rice can work well in its place. Adjust cooking times as needed based on substitutions.
Olive Oil: A classic for sautéing, but you can use vegetable oil, canola oil, or even butter for a richer flavor. I love the buttery taste when I use butter.
Vegetables: While carrots and celery are traditional, adding mushrooms or peas can add great flavor and nutrition. Use what you have on hand!
Dried Thyme and Bay Leaf: These enhance the broth’s flavor. If you have fresh thyme, you can replace dried; just double the amount. Fresh herbs lend a bright taste!
How Do I Brown the Beef Properly?
Browning the beef adds rich flavor to your soup, so it’s important! Here’s how to do it right:
- Make sure the pot is hot enough before adding oil. You want a nice sizzle!
- Don’t overcrowd the pot; brown in batches if needed. If you add too much beef at once, it’ll steam instead of brown.
- Let the beef sear without moving it for a few minutes to develop a crust. Flip it once it’s nice and brown!
- Consider seasoning the beef with salt and pepper before browning for extra flavor.
This technique helps build the soup’s depth of flavor and makes it even more satisfying!
Beef and Barley Soup
Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley, rinsed
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 sprig fresh rosemary (optional, for garnish)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp tomato paste (optional, for richer color and flavor)
How Much Time Will You Need?
This delicious Beef and Barley Soup will take about 15-20 minutes to prep and around 1 to 1½ hours to simmer. So, in just a little over an hour, you’ll have a big pot of warm, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef cubes and brown them on all sides, about 5-7 minutes. This step adds delicious flavor to your soup. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté these veggies until they start to soften, which should take about 5 minutes. Stir occasionally to prevent them from sticking.
3. Add Garlic & Tomato Paste:
Next, add the minced garlic to the pot. Cook for another minute or so until it becomes fragrant. If you’re using tomato paste, stir it in now, coating the vegetable mixture. This helps intensify the flavors!
4. Combine Everything:
Return the browned beef to the pot. Add the rinsed barley, beef broth, dried thyme, and bay leaf. Give everything a good stir to combine all the ingredients.
5. Simmer the Soup:
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Allow it to cook for about 1 to 1½ hours, or until the beef is tender and the barley is cooked through. Stir occasionally to keep it from sticking.
6. Final Seasoning:
Once the soup is ready, season it with salt and black pepper to taste. Don’t forget to remove the bay leaf, as it’s not meant to be eaten!
7. Serve and Enjoy:
Stir in the chopped fresh parsley right before serving for a pop of color and freshness. Ladle the soup into bowls and garnish with a sprig of fresh rosemary if desired. Serve hot and enjoy this comforting, hearty soup with your loved ones!
Can I Use Different Cuts of Beef for This Soup?
Absolutely! While stew meat is a great choice, you can also use chuck roast for more tenderness or sirloin for a leaner option. Just make sure to cut the meat into similar-sized cubes for even cooking.
Is There a Way to Speed Up Cooking Time?
If you’re short on time, try using a pressure cooker! You can prepare this soup in about 30-40 minutes by cooking it on high pressure. Just be careful to adjust the liquid accordingly and ensure everything is still submerged before sealing the pot.
Can I Freeze Leftovers?
Yes! This soup freezes well. Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave!
What Can I Serve with Beef and Barley Soup?
This soup is hearty enough to be a meal on its own, but you can pair it with crusty bread or a simple side salad for a nice balance. Some people even enjoy it with a sprinkle of grated Parmesan on top!
