Beef & Barley Soup is a comforting and hearty dish perfect for chilly days. Packed with tender beef, nutritious barley, and a medley of vegetables, this soup is both delicious and nourishing. It’s a one-pot wonder that will leave you feeling warm and satisfied.
Ingredients
- Beef stew meat: 1 pound, cut into bite-sized pieces
- Salt and black pepper: To taste
- Olive oil: 2 tablespoons
- Onion: 1 large, diced
- Carrots: 2, sliced
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Beef broth: 6 cups
- Pearl barley: 1/2 cup, rinsed
- Tomato paste: 2 tablespoons
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Parsley: Fresh, chopped (optional for garnish)
Instructions
- Season the beef: Sprinkle the beef stew meat with salt and black pepper.
- Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute.
- Add tomato paste: Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
- Combine ingredients: Return the beef to the pot, then add the beef broth, pearl barley, dried thyme, and bay leaf. Stir well.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
- Adjust seasoning: Taste the soup and adjust the salt and pepper if needed.
- Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Serving and Storage Tips
- Serving: Serve hot with crusty bread or a side salad for a complete meal.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
FAQs
1. Can I use quick-cooking barley?
Yes, but adjust the cooking time as quick-cooking barley requires less time to cook. Add it in the last 15-20 minutes of simmering.
2. Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. What other vegetables can I add?
Feel free to add potatoes, parsnips, or mushrooms for extra flavor and texture.
4. Is there a gluten-free substitute for barley?
Yes, you can use quinoa or rice as a gluten-free alternative, though the texture and flavor will differ slightly. Adjust the cooking time accordingly.
PrintBeef & Barley Soup
This Beef & Barley Soup is a rich and hearty dish loaded with tender beef, nutritious barley, and a medley of vegetables simmered in a flavorful broth. It’s a perfect meal to warm you up on a chilly day.
- Prep Time: 20 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms, sliced
- 1 cup pearl barley
- 8 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef cubes and sear until browned on all sides.
- Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic, carrots, celery, and mushrooms.
- Cook for an additional 5 minutes, stirring occasionally.
- Combine Ingredients:
- Return the seared beef to the pot.
- Stir in the pearl barley, beef broth, diced tomatoes (with their juice), bay leaves, and dried thyme.
- Season with salt and freshly ground black pepper to taste.
- Simmer:
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the beef and barley are tender.
- Add Peas:
- Stir in the frozen peas and cook for an additional 5 minutes.
- Serve:
- Remove the bay leaves.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
- Serve hot.
Notes
- For a deeper flavor, consider adding a splash of red wine or a tablespoon of Worcestershire sauce during the simmering stage.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- It also freezes well for up to 3 months.