There’s nothing like a warm, comforting bowl of beef and barley soup to make you feel cozy and satisfied, especially on a chilly day! This recipe is packed with tender chunks of beef, nutty barley, and a medley of wholesome veggies, all simmered together in a flavorful broth. This dish is not only delicious but also filling, making it a perfect meal for lunch or dinner. Let’s dive in and make this classic beef and barley soup!
Ingredients
- Beef Stew Meat (1 pound) – Cut into bite-sized cubes, the hearty beef gives this soup its rich flavor and makes it satisfying.
- Pearl Barley (3/4 cup) – Adds a slightly chewy texture and a mild, nutty flavor, making the soup hearty and nutritious.
- Carrots (2 large, diced) – Adds natural sweetness and color; cut into chunks for a nice bite.
- Celery (2 stalks, chopped) – Adds a savory flavor and crunch to the broth; be sure to chop evenly.
- Onion (1 medium, chopped) – Gives depth and sweetness to the soup; finely dice to blend well in the broth.
- Garlic (2 cloves, minced) – Adds a subtle, earthy flavor; mince finely to distribute throughout.
- Beef Broth (6 cups) – Forms the base of the soup and adds a rich, savory flavor.
- Tomato Paste (2 tablespoons) – Adds a touch of acidity and a deep color to the broth.
- Bay Leaf (1 leaf) – Adds an aromatic, slightly floral hint to the broth.
- Fresh Parsley (for garnish) – Chopped parsley on top brightens up the flavor and adds a fresh finish.
- Salt and Pepper (to taste) – Essential for seasoning; adjust to your preference for the perfect flavor.
How to Make Hearty Beef and Barley Soup
Step 1: Sear the Beef
In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the beef cubes in batches, searing them until brown on all sides. This step locks in the flavor. Once browned, remove the beef and set aside.
Step 2: Sauté the Vegetables
In the same pot, add a bit more oil if needed. Sauté the onions, carrots, and celery for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute, stirring frequently to release the garlic’s aroma.
Step 3: Add Broth and Seasonings
Return the beef to the pot. Stir in the tomato paste, then pour in the beef broth. Add the bay leaf and season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
Step 4: Add the Barley
Add the pearl barley to the pot, stirring to combine. Cover and let the soup simmer on low heat for 1 to 1.5 hours, or until the beef and barley are tender.
Step 5: Adjust Seasoning and Garnish
Taste the soup and adjust the salt and pepper if needed. Remove the bay leaf. Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and flavor.
Equipment Needed for This Recipe
(Click the items below to find them on Amazon)
- Large Pot or Dutch Oven – Perfect for making hearty soups and stews.
- Chef’s Knife – For chopping vegetables and slicing beef.
- Cutting Board – Essential for prepping all your ingredients.
- Ladle – For serving the soup easily and cleanly.
Frequently Asked Questions
Can I use a different type of meat?
Yes! You can use other meats like chicken or turkey if you prefer. For a vegetarian option, you could substitute beef with mushrooms for a rich, earthy flavor.
What if I don’t have pearl barley?
Pearl barley is ideal for this recipe, but if you don’t have it, you can substitute it with other grains like farro or brown rice, though the texture will differ slightly.
How long does this soup last in the fridge?
This soup can be stored in the refrigerator for up to 4 days in an airtight container. It also freezes well for up to 3 months.
Can I make this in a slow cooker?
Absolutely! After searing the beef, add all ingredients to a slow cooker and cook on low for 6-8 hours, or until the beef and barley are tender.
What can I serve with this soup?
A side of crusty bread or a fresh green salad pairs beautifully with this hearty soup, making it a well-rounded meal.
Can I add other vegetables?
Certainly! Feel free to add other vegetables like potatoes, mushrooms, or green beans to make it even heartier.
Does barley need to be pre-cooked?
No, there’s no need to pre-cook the barley. It will cook and soften as it simmers in the soup.
Conclusion
I hope you enjoy this hearty beef and barley soup as much as I do! It’s the perfect comfort food, packed with flavor and goodness. If you loved this recipe, don’t forget to share it with your friends on Facebook or save it on Pinterest for later. Happy cooking!
