This hearty beef and barley soup is a warm hug in a bowl. Packed with tender beef, nutritious barley, and colorful veggies, it’s super filling and perfect for chilly days!
On a cold day, nothing beats a big bowl of this soup. I often throw in whatever greens I have on hand. It’s like a comfy meal and a fridge clean-up all in one! 🥕🥣
Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or shank, as they become tender with slow cooking. You can substitute with lamb or chicken for a different flavor, or use a plant-based meat alternative if desired.
Pearl Barley: This ingredient adds a nice chewiness to the soup. If you can’t find pearl barley, feel free to use quinoa or brown rice, but keep in mind these may alter the cooking times a bit.
Vegetables: I love adding a variety of veggies! Spinach or kale are great in place of or alongside the celery, and you can swap the carrot for sweet potato for a sweeter, earthier flavor.
Beef Broth: For a lighter soup, use chicken broth or vegetable broth. Homemade stocks give the best flavor, but store-bought is perfectly fine too!
How Do I Make Sure the Beef is Tender?
To ensure tender beef, the key is to brown it properly and cook it low and slow. This helps to break down the connective tissues in tougher cuts of beef. Here’s how:
- Sear the beef in hot oil until browned on all sides. This adds flavor and color.
- Simmer the soup gently so the beef has time to become tender. Check for tenderness before adding the barley.
- Let the soup cook long enough once you add the barley, as it needs to absorb liquid and soften.
With these simple steps, your beef will turn out melt-in-your-mouth delicious!
How to Make Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 1 cup pearl barley, rinsed
- 1 large carrot, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 celery stalk, diced
- 1 bay leaf
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Beef and Barley Soup will take about 15 minutes to prepare and approximately 1 hour and 15 minutes to cook. With just a little prep and then some simmering, you’ll have a delicious, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot, heat the olive oil over medium-high heat. Add the beef cubes to the pot and cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for later.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrot, and diced celery. Cook them together until they are softened, which should take about 5 minutes. Now, add the minced garlic and let it cook for an additional minute until you can smell the wonderful aroma!
3. Add Tomato Paste and Seasonings:
Stir in the tomato paste and cook for 1-2 minutes to let the flavors deepen. This step adds a nice richness to your soup!
4. Combine Ingredients:
Return the browned beef to the pot. Pour in the beef broth and water, then throw in the bay leaf and dried thyme. Bring the mixture to a boil to get those flavors combined!
5. Simmer:
Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, allowing the beef to get super tender.
6. Add Barley:
After 45 minutes, add the rinsed pearl barley to the soup. Continue to simmer uncovered for another 30-40 minutes. Keep an eye on it until the barley and beef are both tender to your liking!
7. Season and Serve:
Once everything is nice and tender, season your soup with salt and pepper to taste. Don’t forget to remove the bay leaf before serving!
8. Enjoy Your Soup:
Ladle the warm soup into bowls, garnish with freshly chopped parsley, and serve hot. Cozy up and enjoy this hearty beef and barley soup that’s perfect for any chilly day!
Enjoy this warming, nourishing classic soup perfect for cozy days!
Can I Substitute the Beef with Another Protein?
Absolutely! You can use chicken or turkey for a lighter option, or try using lentils or mushrooms for a vegetarian alternative. Just keep in mind that cooking times may need to be adjusted depending on the protein you choose.
Can I Use Quick-Cooking Barley Instead?
Sure! If you’re using quick-cooking barley, reduce the cooking time to about 10-15 minutes after adding it to the soup. Just be sure to check for doneness as it cooks more quickly than regular pearl barley.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To extend storage, you can freeze the soup for up to 3 months. Just thaw it overnight in the fridge before reheating!
What Can I Serve with Beef and Barley Soup?
This soup is hearty enough to be a meal on its own, but you might also enjoy it with crusty bread or a simple salad to round out the meal!
