Warm, comforting, and packed with flavor, this Hearty Beef and Barley Soup is the perfect meal for cold days or when you’re craving something nourishing. Loaded with tender beef, wholesome barley, and fresh vegetables, this soup is both nutritious and satisfying.
Ingredients
the Soup:
- Beef stew meat: 1½ pounds (cut into 1-inch cubes)
- Salt and black pepper: To taste
- Olive oil: 2 tablespoons
- Yellow onion: 1 large (chopped)
- Garlic: 3 cloves (minced)
- Carrots: 3 medium (peeled and diced)
- Celery: 2 stalks (diced)
- Tomato paste: 2 tablespoons
- Beef broth: 8 cups
- Pearl barley: ¾ cup
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Parsley: 2 tablespoons (chopped, for garnish)
Instructions
Step 1: Brown the Beef
Season the beef cubes with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef in batches, searing on all sides until browned. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes.
Step 3: Simmer the Soup
Return the seared beef to the pot. Add the beef broth, bay leaves, thyme, and pearl barley.
Stir well and bring the soup to a boil.
Reduce the heat to low, cover, and let simmer for 45-50 minutes, or until the barley is tender and the beef is cooked through.
Step 4: Season and Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with freshly chopped parsley.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Tips for the Best Beef and Barley Soup
Choose Quality Beef: Opt for well-marbled stew meat for tender results.
Don’t Skip the Searing: Searing the beef enhances the flavor of the soup.
Use Pearl Barley: Pearl barley cooks evenly and adds a lovely texture to the soup.
Make It Ahead: This soup tastes even better the next day as the flavors deepen.
Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Calories Per Serving
For one serving (based on 6 servings):
- Beef: ~250 calories
- Vegetables and barley: ~150 calories
- Broth and seasonings: ~50 calories
Total per serving: ~450 calories
Why You’ll Love This Recipe
- Comforting: Perfect for cold days or when you need a hearty meal.
- Nutritious: Packed with protein, fiber, and essential nutrients.
- One-Pot Meal: Easy cleanup and minimal effort.
- Customizable: Add your favorite vegetables or spices to suit your taste.
Delicious Variations
- Vegetable Beef Soup: Add diced potatoes, green beans, or corn for extra veggies.
- Herbed Barley Soup: Experiment with fresh rosemary or oregano for added depth.
- Low-Carb Option: Substitute barley with cauliflower rice or omit it altogether.