This Beef and Barley Soup is a hearty dish that warms you right up! With tender chunks of beef, nutty barley, and lots of veggies, it’s a meal in a bowl.
This soup is perfect for chilly days when you want something cozy and filling. I love making a big pot and enjoying the leftovers later. It just gets better! 😊
Key Ingredients & Substitutions
Beef Stew Meat: Look for well-marbled cuts like chuck or round. If you’re short on time, pre-cut stew meat works too! If you prefer a lighter option, you can substitute beef with turkey or chicken thighs.
Pearl Barley: This gives the soup its heartiness. If barley isn’t available, you could use quinoa or farro, but adjust cooking times accordingly as they vary.
Vegetables: Carrots and celery add great flavor, but you can also toss in potatoes or peas. For a twist, add some bell peppers or zucchini.
Herbs: Dried thyme and rosemary bring warmth to this soup. If fresh herbs are handy, use those instead! Just remember fresher herbs are often stronger, so use a bit less.
How Do I Get Perfectly Tender Beef in My Soup?
The key to tender beef is slow cooking. Browning the meat first intensifies the flavor, but simmering the soup on low is what makes it melt-in-your-mouth tender. Here’s how:
- Start by browning beef cubes in hot oil. Don’t rush this step!
- Once browned, remove them quickly to prevent overcooking.
- Simmer the soup covered on low heat. This allows the collagen in the beef to break down and tenderize the meat.
Feel free to stir occasionally and check that it doesn’t boil too hard. Enjoy the wonderful aromas as it cooks!
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup water (optional, for desired consistency)
- 2 tbsp tomato paste
- 2 tbsp olive oil or vegetable oil
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Beef and Barley Soup takes about 15 minutes of prep time and 1 to 1.5 hours of cooking time. So, in total, you’re looking at about 1.5 to 2 hours from start to finish, depending on how tender you like your beef.
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, which should take about 5 minutes. Once browned, remove the beef and set it aside for now.
2. Cooking the Veggies:
In the same pot, add the diced onion, sliced carrots, and celery. Stir and cook for about 5 minutes until the vegetables start to soften. This will help build a great flavor base for your soup!
3. Adding Garlic and Tomato Paste:
Now add the minced garlic and sauté for 1 minute until it smells amazing. Then, stir in the tomato paste until the veggies are nicely coated.
4. Bringing Everything Together:
Return the beef to the pot along with the beef broth. If you like your soup a bit thinner, add enough water to cover the meat and veggies. Next, add the rinsed pearl barley, thyme, rosemary, and bay leaf. Give everything a good stir!
5. Simmering the Soup:
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 1 to 1.5 hours. You want the beef to be tender and the barley to be cooked through, so don’t rush this step!
6. Final Touches:
After simmering, season the soup with salt and pepper to taste. Remove the bay leaf before serving. This is crucial—you don’t want anyone biting into that!
7. Serving:
Ladle the soup into bowls and garnish with some fresh chopped parsley. Serve with crusty bread or your favorite side to enjoy every last drop!
Enjoy your comforting and hearty Beef and Barley Soup! It’s the perfect dish to warm up your day! 🍲
Can I Use Different Types of Meat?
Absolutely! You can substitute beef stew meat with lamb or pork if you prefer. For a lighter option, try using chicken thighs. Just prepare them similarly by browning first, then following the rest of the recipe!
How to Store Leftovers?
Leftover Beef and Barley Soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add Other Vegetables?
Yes! Feel free to add vegetables like potatoes, peas, or bell peppers. Just remember to adjust the cooking time slightly if you’re adding quicker-cooking veggies like peas—add them in the last 10 minutes of simmering.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mash some of the barley against the side of the pot to release its starch. Alternatively, mix a tablespoon of cornstarch with water and stir it in during the last few minutes of cooking for a thicker consistency.
