A hearty and comforting soup made with tender beef, wholesome barley, and a medley of vegetables. Perfect for chilly days, this classic recipe is filling, flavorful, and nourishing.
Why You’ll Love This Recipe
- Rich and Hearty: Packed with tender beef, veggies, and barley for a complete meal.
- Comfort Food: A warm and cozy dish, ideal for cold weather.
- One-Pot Recipe: Minimal cleanup, maximum flavor.
- Meal Prep Friendly: Tastes even better the next day, making it perfect for leftovers.
- Customizable: Add your favorite vegetables or adjust spices to suit your taste.
Ingredients
- 1 1/2 lbs stew meat, brought to room temperature
- 5 cups beef stock
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup potatoes, diced
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Heat the olive oil in a large pot over medium-high heat.
- Season the stew meat with salt and black pepper, then sear it in the pot until browned on all sides. Remove and set aside.
- In the same pot, add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
- Add the carrots, celery, onion, and potatoes. Sauté for 5 minutes, stirring occasionally.
- Return the beef to the pot, then pour in the beef stock. Add the pearl barley, dried thyme, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
- Discard the bay leaf and adjust the seasoning with additional salt and black pepper, if needed.
- Serve hot, garnished with fresh parsley.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
Variations
- Vegetable Variety: Add green beans, peas, or mushrooms for extra nutrition.
- Spicy Option: Include a pinch of chili flakes or cayenne for heat.
- Herb Substitutes: Swap thyme for rosemary or oregano for a flavor twist.
- Grain Alternative: Substitute pearl barley with farro or quinoa for a different texture.
Storage and Reheating
- Storage: Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it thickens.
- Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use another type of meat?
Yes, ground beef or leftover roast beef works well in this soup.
2. What can I substitute for barley?
You can use rice, quinoa, or small pasta instead of barley.
3. Can I make this soup in a slow cooker?
Absolutely! Sear the beef first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. Is this soup gluten-free?
Barley contains gluten. Substitute with a gluten-free grain like rice or quinoa.
5. Can I add more vegetables?
Yes, zucchini, green beans, or mushrooms are great additions.
6. How do I make the soup thicker?
Cook uncovered for a few extra minutes to reduce the liquid, or mash some of the potatoes.
7. Can I use store-bought beef stock?
Yes, but choose a high-quality stock for the best flavor.
8. How do I prevent the barley from overcooking?
Add the barley halfway through cooking or cook it separately and mix it in before serving.
9. Can I freeze this soup?
Yes, but the barley may absorb more liquid upon freezing. Add a little extra broth when reheating.
10. Can I make it dairy-free?
This soup is naturally dairy-free, making it suitable for those with dietary restrictions.
Conclusion
Beef Barley Soup is a hearty, comforting classic that’s perfect for cold days or whenever you crave a warm, nourishing meal. Packed with tender beef, nutritious vegetables, and wholesome barley, it’s a complete dish made in one pot. Whether for family dinners or meal prepping, this soup will quickly become a favorite. Serve with crusty bread for a truly satisfying experience!
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Beef Barley Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Hearty beef and barley soup with fresh vegetables—comforting, filling, flavorful, and perfect for cold winter days.
Ingredients
- 1 1/2 lbs stew meat, brought to room temperature
- 5 cups beef stock
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup potatoes, diced
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Season the stew meat with salt and black pepper, then sear it in the pot until browned on all sides. Remove and set aside.
- In the same pot, add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
- Add the carrots, celery, onion, and potatoes. Sauté for 5 minutes, stirring occasionally.
- Return the beef to the pot, then pour in the beef stock. Add the pearl barley, dried thyme, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
- Discard the bay leaf and adjust the seasoning with additional salt and black pepper, if needed.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
Keywords: Hearty Beef and Barley Soup