This hearty beef and barley soup is cozy and filling. With tender beef, chewy barley, and colorful veggies, it’s the perfect dish for chilly days.
Every spoonful feels like a warm hug! I love making a big pot and enjoying leftovers for lunch. It tastes even better the next day, so don’t be shy about sharing! 😄
Key Ingredients & Substitutions
Beef Stew Meat: This is the star of the soup. I love using chuck roast because it becomes tender when simmered. If you’re short on time, you could use pre-cut stew meat from the store.
Barley: Pearl barley is what gives this soup its hearty texture. If you can’t find it, try using farro or quinoa as a substitution. Just adjust the cooking time as needed to ensure they’re tender.
Vegetables: Onions, celery, and carrots add flavor and nutrition. Feel free to swap in other favorites like parsnips or green beans for a twist!
Beef Broth: Homemade broth is great, but store-bought works well too. For a healthier option, you can use low-sodium broth. You could also substitute vegetable broth to make it lighter.
How Can I Ensure My Beef is Tender in the Soup?
The secret to tender beef in beef and barley soup lies in the cooking method. Here’s how to do it right:
- Browning the Beef: Make sure to brown the beef cubes in hot oil. This step adds flavor. Don’t crowd the pan—do it in batches if necessary.
- Low and Slow: After adding broth, bring it to a boil, then lower the heat to let it simmer gently for 1 to 1.5 hours. This slow cooking helps break down tough fibers and makes the beef tender.
- Check for Tenderness: Keep an eye on the beef. When it’s easily shredded with a fork, it’s ready!
With these tips, your Beef and Barley Soup will turn out wonderfully every time! Enjoy your cooking adventure!
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14 oz) can diced tomatoes (optional for deeper flavor)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 1 to 1.5 hours to cook. So, overall, you’re looking at about 1.5 to 2 hours from start to delicious end! The gentle simmering allows the flavors to develop beautifully, making it worth the wait!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes and brown them on all sides. This should take about 5-7 minutes. After browning, remove the beef from the pot and set it aside.
2. Sautéing the Vegetables:
Reduce the heat to medium. In the same pot, toss in the diced onion, celery, and carrots. Cook these veggies, stirring occasionally, until they’re softened—about 5 minutes. This will help them soak up all the beefy goodness left in the pot!
3. Adding Garlic:
Next, add the minced garlic into the pot. Stir and cook for another 30 seconds, just until it becomes fragrant. You don’t want to burn it!
4. Combining Ingredients:
Return the browned beef to the pot. Then, pour in the beef broth and add the rinsed pearl barley, diced tomatoes (if using), Worcestershire sauce, thyme, and bay leaf. Stir everything together well.
5. Cooking the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 to 1.5 hours. You’ll know it’s done when the beef is tender and the barley is cooked through. It’s going to smell amazing!
6. Final Touches:
Don’t forget to remove the bay leaf and thyme sprig (if using fresh thyme). Now, taste your soup and season with salt and pepper to your preference.
7. Serving Your Soup:
Ladle the hearty soup into bowls and garnish with a sprinkle of fresh chopped parsley for some color. This dish is fantastic served with crusty bread or crackers for dipping!
This rich, comforting soup features tender beef, chewy barley, and savory broth—a perfect meal for cozy days. Enjoy every warm bite!
Can I Use Frozen Beef for This Soup?
Absolutely! If you start with frozen beef, just make sure to thaw it completely before browning. The best way to thaw beef is in the refrigerator overnight, or you can use the defrost function on your microwave if you’re short on time.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours until the beef is tender. Add a bit of extra broth if needed, as slow cookers can reduce moisture during cooking.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen!
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add any vegetables you like, such as peas, potatoes, or green beans. Just make sure to chop them into similar-sized pieces so they cook evenly, and you may need to adjust the cooking time for denser veggies.
