Beef and Barley Soup (Print Version)

Tender beef and pearl barley simmered with fresh vegetables in a rich, savory beef broth for the ultimate comfort food.

# Components:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return the browned beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add frozen peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning as needed. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • It fills your kitchen with an aroma so comforting that people will ask what you're making before they even sit down.
  • The soup tastes better the next day, so you're actually ahead when you make it in advance.
  • One pot means minimal cleanup, and yet it tastes like you spent all afternoon cooking.
02 -
  • Don't skip the browning step even though it takes extra time—it's what separates a flat-tasting soup from one with real depth and character.
  • Barley continues to absorb liquid after cooking, so if you're reheating leftovers, add a splash of broth or water to bring it back to the right consistency.
03 -
  • Make a double batch if you have the pot space—it freezes beautifully for up to three months, and there's real comfort in having homemade soup ready on a difficult evening.
  • Taste it before serving, because salt needs in beef broth varies wildly between brands, and under-seasoned soup is a tragedy you can prevent in thirty seconds.
Return