This comforting and nutritious beef and barley soup is a classic dish that brings together tender chunks of beef, chewy pearl barley, and an array of fresh vegetables in a savory broth. It’s an ideal choice for colder months or anytime you need a satisfying and wholesome meal. Rich in protein and fiber, this soup is not only delicious but also nourishing and easy to prepare.
Why You’ll Love This Recipe
This hearty soup stands out for its depth of flavor and wholesome ingredients. It’s a one-pot wonder that requires minimal prep and simmers to perfection with little supervision. Whether you’re cooking for the family or prepping meals ahead of time, this recipe is reliable and rewarding. The combination of slow-simmered beef and barley delivers a comforting texture and taste that’s sure to become a staple in your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
1 lb beef stew meat, cut into cubes
-
1 tablespoon olive oil
-
1 small onion, chopped
-
2 cloves garlic, minced
-
2 carrots, peeled and diced
-
2 celery stalks, diced
-
1 cup pearl barley
-
8 cups beef broth
-
1 (14.5 oz) can diced tomatoes, undrained
-
1 bay leaf
-
1 teaspoon dried thyme
-
Salt and pepper to taste
-
Fresh parsley, chopped (for garnish)
Directions
-
Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides for about 5–7 minutes. Remove and set aside. -
Sauté the Vegetables:
In the same pot, add chopped onion, minced garlic, diced carrots, and celery. Sauté for 3–4 minutes until the vegetables begin to soften. -
Combine Ingredients:
Return the beef to the pot. Add pearl barley, beef broth, undrained diced tomatoes, bay leaf, and dried thyme. Stir everything together. -
Simmer:
Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 to 1½ hours, or until beef is tender and barley is fully cooked. -
Season and Serve:
Remove the bay leaf. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Servings and timing
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: Approximately 320 kcal per serving
Variations
-
Vegetarian Version: Substitute the beef with mushrooms and use vegetable broth for a plant-based version.
-
Spicy Twist: Add a pinch of red pepper flakes or diced jalapeño for some heat.
-
Different Grains: Replace barley with farro or brown rice for a unique texture and flavor.
-
Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6–8 hours.
-
Gluten-Free Adaptation: Swap barley for gluten-free grains like quinoa or millet.
Storage/Reheating
This soup stores well and can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if the soup thickens too much upon storage.
FAQs
How do I know when the beef is tender enough?
Simmer the soup until the beef easily breaks apart with a fork, typically around 90 minutes.
Can I make this soup ahead of time?
Yes, it’s a great make-ahead meal. The flavors even deepen after a day in the refrigerator.
What kind of beef is best for this recipe?
Beef stew meat, chuck roast, or brisket work well as they become tender when simmered.
Is it possible to make this soup in a pressure cooker?
Yes, you can use a pressure cooker. Cook on high pressure for about 30 minutes with natural release.
Can I freeze this soup?
Absolutely. Let the soup cool completely, then store it in freezer-safe containers or bags.
Do I need to soak the barley before adding it?
No soaking is necessary for pearl barley, though rinsing is recommended to remove any debris.
How can I make this soup lower in sodium?
Use low-sodium beef broth and rinse the canned tomatoes before adding.
What herbs go well with beef and barley soup?
In addition to thyme, rosemary, oregano, and bay leaf are excellent options.
Can I use quick-cooking barley?
Yes, but reduce the simmer time accordingly to prevent overcooking.
What can I serve with this soup?
Crusty bread, a fresh salad, or a side of roasted vegetables pair nicely with this dish.
Conclusion
Hearty Beef and Barley Soup is a fulfilling and flavorful dish that embodies comfort in every spoonful. Its balanced mix of tender beef, hearty grains, and vegetables makes it a wholesome choice for any meal. Whether you’re preparing a cozy family dinner or a meal prep staple, this recipe promises both ease and satisfaction.
Print
Hearty Beef and Barley Soup
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Warm up with this hearty beef and barley soup, a nourishing and satisfying dish loaded with tender beef chunks, chewy pearl barley, and wholesome vegetables. This easy-to-make soup is the ultimate comfort food for cold days, offering rich flavor and a healthy dose of protein and fiber.
Ingredients
-
1 lb beef stew meat, cut into cubes
-
1 tablespoon olive oil
-
1 small onion, chopped
-
2 cloves garlic, minced
-
2 carrots, peeled and diced
-
2 celery stalks, diced
-
1 cup pearl barley
-
8 cups beef broth
-
1 (14.5 oz) can diced tomatoes, undrained
-
1 bay leaf
-
1 teaspoon dried thyme
-
Salt and pepper to taste
-
Fresh parsley, chopped (for garnish)
Instructions
-
Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides for 5–7 minutes. Remove and set aside.
-
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until slightly softened.
-
Combine Ingredients: Return beef to the pot. Add barley, beef broth, diced tomatoes with juice, bay leaf, and thyme. Mix well.
-
Simmer the Soup: Bring to a boil, then reduce to low heat. Cover and simmer for 1 to 1½ hours until beef is tender and barley is cooked.
-
Season and Serve: Discard bay leaf. Add salt and pepper to taste. Garnish with chopped parsley and serve hot.
Notes
-
For extra flavor, add a splash of Worcestershire sauce or red wine during simmering.
-
Soup thickens as it sits—add more broth or water when reheating.
-
Can be made in a slow cooker on low for 6–8 hours.
Your email address will not be published. Required fields are marked *