This hearty beef and barley soup is perfect for a cozy meal! With tender beef, chewy barley, and lots of vegetables, it’s filling and full of flavor.
I love how easy it is to make—just toss everything in a pot and let it simmer! The comforting smell fills the house, and you’ll find yourself craving a warm bowl of it every time.
Key Ingredients & Substitutions
Beef Stew Meat: I’ve had great luck with chuck roast for a good balance of meat and fat. You can also use brisket or even ground beef for a different texture, but it may not be as rich in flavor.
Pearl Barley: This adds a wonderful chewiness to the soup. If you need a gluten-free option, try using brown rice or quinoa instead, which work beautifully as well.
Vegetables: Carrots and celery are classic, but feel free to throw in other veggies like potatoes or green beans. They can add extra nutrition and flavor.
Beef Broth: Home-cooked broth is the best for flavor! But store-bought works fine. You can also use vegetable broth for a lighter, vegetarian-friendly version.
How Do I Brown the Beef Properly?
Browning your beef is a crucial step! It enhances the flavor of the entire dish. Here’s how to do it right:
- Make sure your beef is dry; pat it with paper towels.
- Don’t overcrowd the pot; do it in batches if necessary. This prevents steaming and ensures a good brown.
- Let it sear without stirring for a few minutes, allowing a crust to form.
- Once browned, remove it and let it rest before adding it back.
With these tips, your beef will add a delicious depth of flavor to the soup!
Delicious Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes (optional for a bit of acidity)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and then requires about 45-60 minutes to simmer. In total, you’ll be looking at roughly 1 hour and 15 minutes to enjoy a warm bowl of comforting beef and barley soup!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes. Once nicely browned, remove the beef from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, around 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Combine Ingredients:
Return the browned beef to the pot. Stir in the rinsed pearl barley. Pour in the beef broth and diced tomatoes (if you’re using them). Add the dried thyme, oregano, bay leaves, salt, and pepper. Stir it all together to combine.
4. Simmer the Soup:
Bring the soup to a boil. Then, reduce the heat to low and let it simmer uncovered for about 45-60 minutes, or until the barley and beef are tender. Stir occasionally to prevent sticking.
5. Final Touches:
Once the soup is ready, remove the bay leaves. Adjust the seasoning with additional salt and pepper if needed.
6. Serving:
Ladle the soup into bowls and garnish with fresh chopped parsley before serving. Enjoy your warm, rich, and comforting beef and barley soup!
This soup is not only delicious but also great for meal prep! Just store leftovers in the fridge for up to 3 days or freeze for later. Enjoy!
Can I Use Different Types of Beef?
Absolutely! While beef stew meat is ideal, you can use chuck roast or even brisket. Just make sure to cut it into bite-sized pieces for even cooking. Ground beef is also a substitute, but it will change the texture of the soup.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions; it can last up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Soup in a Slow Cooker?
Yes! To adapt the recipe for a slow cooker, brown the beef and sauté the veggies as directed, then transfer everything to the slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or on high for 4-5 hours until everything is tender.
What Can I Use Instead of Barley?
If you’re looking for a gluten-free alternative, you can substitute pearl barley with brown rice, quinoa, or even small pasta shapes. Just adjust the cooking times, as they may require less time to become tender.
