Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
If you’re craving a warm, comforting bowl of soup packed with flavor and wholesome ingredients, this Hearty Beef and Barley Soup is the perfect choice. Combining tender beef stew meat, savory vegetables, and chewy pearl barley in a rich broth, this soup is satisfying, filling, and perfect for chilly weather. Whether served as a main meal or a side, this one-pot wonder is ideal for weeknight dinners or cozy family gatherings. Paired with a slice of crusty bread, it’s a dish that delivers delicious, nourishing comfort in every spoonful.
Why You’ll Love This Beef and Barley Soup
This classic beef and barley soup combines rich, savory flavors and a satisfying texture that’s bound to make it a favorite. Here’s why you’ll love it:
- Incredibly Hearty and Filling: Packed with protein, fiber, and a variety of vegetables, this soup is a complete meal that will keep you feeling full.
- Easy to Make in One Pot: All ingredients are cooked in one pot, which simplifies the process and makes cleanup a breeze.
- Rich, Deep Flavor: Searing the beef and incorporating ingredients like tomato paste and bay leaf adds layers of flavor that develop as the soup simmers.
- Perfect for Meal Prep: This soup stores and reheats well, making it a great option for lunches and dinners throughout the week.
Why This Recipe Works
The combination of tender beef, nutty pearl barley, and aromatic vegetables simmered in a beef broth creates a beautifully balanced, satisfying soup. Searing the beef cubes first is essential, as it locks in juices and adds depth to the broth. Sautéing the onions, carrots, and celery—classic soup aromatics—helps to enhance their natural sweetness, building a flavorful base for the dish. The addition of tomato paste brings a subtle acidity, while a bay leaf infuses the broth with a comforting, earthy note. Together, these steps and ingredients create a hearty soup that’s delicious and nourishing.
Ingredients
To make this delicious and hearty beef and barley soup, you’ll need the following ingredients:
- 1 lb beef stew meat, cubed: The base of this soup, providing rich flavor and protein.
- 1 tbsp olive oil: For browning the beef and adding depth.
- 1 large onion, diced: Adds sweetness and balances the savory notes of the beef.
- 2 carrots, diced: For a touch of sweetness and color.
- 2 celery stalks, diced: Adds crunch and enhances flavor.
- 4 cloves garlic, minced: For a fragrant, savory undertone.
- 1 cup pearl barley: Provides a chewy texture and makes the soup more filling.
- 8 cups beef broth (low sodium): The foundation of the soup, infusing every ingredient with rich flavor.
- 2 tbsp tomato paste: Adds acidity and depth to the broth.
- 1 bay leaf: Infuses the soup with an earthy aroma.
- Salt and pepper to taste: Essential seasonings.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
How to Make Hearty Beef and Barley Soup
Follow these simple steps to prepare a flavorful, comforting beef and barley soup:
1. Sear the Beef
In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the cubed beef and sear for about 5 minutes, stirring occasionally, until all sides are browned. This step helps to lock in the juices and add flavor to the broth. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables
Using the same pot, add the diced onions, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and start to release their natural sweetness.
3. Add Garlic and Tomato Paste
Add the minced garlic to the pot and cook for about 1 minute, just until it becomes fragrant. Then, stir in the tomato paste and cook for another minute, blending it well with the vegetables. This will enhance the soup’s flavor, adding depth and a slight tanginess.
4. Combine Ingredients and Bring to a Boil
Return the seared beef to the pot, then add the pearl barley, beef broth, and bay leaf. Season with salt and pepper to taste. Stir everything together, then bring the soup to a boil.
5. Simmer the Soup
Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. During this time, the beef will become tender, and the barley will fully cook, absorbing the flavors of the broth.
6. Adjust Seasoning and Serve
After an hour, check the beef and barley for doneness. Adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley for a touch of color and brightness.
Tips for the Best Beef and Barley Soup
- Choose the Right Beef: Use beef stew meat or chuck roast for tender, flavorful results.
- Deglaze the Pot: After searing the beef, you can add a splash of beef broth or even red wine to deglaze the pot, lifting any flavorful bits stuck to the bottom.
- Use Low-Sodium Broth: To control the saltiness of the soup, opt for low-sodium beef broth and adjust the seasoning as needed.
- Try Different Herbs and Spices: For added depth, add a splash of Worcestershire sauce, a teaspoon of smoked paprika, or a dash of thyme or rosemary.
Serving Suggestions
This beef and barley soup is hearty enough to enjoy on its own, but it also pairs beautifully with various side dishes:
- Crusty Bread: A slice of crusty bread is perfect for dipping and soaking up the flavorful broth.
- Side Salad: A fresh, crisp salad balances the richness of the soup and adds a light, refreshing element to your meal.
- Roasted Vegetables: Serve with a side of roasted root vegetables like carrots, parsnips, or sweet potatoes for a complete, nourishing meal.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! Beef and barley soup actually tastes even better the next day as the flavors continue to meld. Store it in the refrigerator in an airtight container for up to 4 days.
Q: Can I freeze beef and barley soup?
A: Yes, this soup freezes well. Cool it completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Q: Can I use another type of meat?
A: Yes, you can substitute beef with ground beef, ground turkey, or even shredded rotisserie chicken for a lighter version.
Q: What if I don’t have pearl barley?
A: If you don’t have pearl barley, you can use another grain like farro, brown rice, or even quinoa. Note that cooking times may vary.
Q: Can I make this recipe gluten-free?
A: Yes, you can replace barley with a gluten-free grain such as quinoa or rice, and make sure to use gluten-free beef broth.
Q: How can I make this soup richer?
A: For a richer broth, consider adding a splash of red wine or Worcestershire sauce, or even an extra spoonful of tomato paste for a deeper flavor.
Q: Can I cook this soup in a slow cooker?
A: Yes! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef and barley are tender.
Q: How do I store leftovers?
A: Store any leftover soup in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or microwave before serving.
Q: Can I add more vegetables?
A: Absolutely! Diced potatoes, mushrooms, or zucchini make great additions to this soup.
Final Thoughts
This Hearty Beef and Barley Soup is a deliciously comforting dish that’s packed with flavor and texture. Each spoonful offers tender chunks of beef, wholesome barley, and perfectly cooked vegetables, all enveloped in a savory broth. Perfect for chilly days, this soup is a warm and filling option that’s as satisfying as it is nourishing. Simple to prepare and even better when made ahead, it’s an ideal choice for meal prepping or cozy dinners with family. Serve it up with crusty bread and a side salad for a complete meal, and enjoy the cozy, comforting flavors of this classic beef and barley soup.
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Hearty Beef and Barley Soup: A Comforting Classic for Chilly Days
- Total Time: 1 hour 30 minutes
- Yield: 6
Description
A hearty and comforting soup featuring tender beef, chewy barley, and savory vegetables simmered in a rich broth. Perfect for chilly days, this beef and barley soup is packed with flavor and satisfying warmth in every spoonful.
Ingredients
– 1 lb beef stew meat, cubed
– 1 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup pearl barley
– 8 cups beef broth (low sodium)
– 2 tbsp tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onions, carrots, and celery. Sauté for 5-6 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for another minute, blending it well with the vegetables.
5. Return the beef to the pot, then add barley, beef broth, bay leaf, salt, and pepper. Bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 1 hour or until beef is tender and barley is fully cooked.
7. Adjust seasoning with additional salt and pepper if needed. Remove bay leaf.
8. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Tip: Pair this hearty soup with a slice of crusty bread for dipping and a crisp side salad.
Chef’s Note: For extra depth, consider adding a splash of Worcestershire sauce or a teaspoon of smoked paprika to the broth.
- Prep Time: 15
- Cook Time: 75