Hearty Beef and Barley Soup (Printable)

Comforting blend of tender beef, barley, and fresh vegetables simmered in a savory broth.

# What You'll Need:

→ Meats

01 - 1 ½ lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - ¾ cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon ground black pepper
17 - 1 ½ teaspoons salt, adjust to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return beef to pot. Add diced potatoes, diced tomatoes with juices, rinsed barley, bay leaves, dried thyme, dried oregano, salt, and pepper. Stir well.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ hours, stirring occasionally.
06 - Stir in frozen peas during the final 10 minutes. Taste and adjust seasoning if necessary.
07 - Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Hints:

01 -
  • It fills the house with a smell so good people will wander into your kitchen asking whats cooking.
  • One pot means less cleanup, and the leftovers somehow taste even better the next day.
  • The barley soaks up all the flavors and gives you that stick-to-your-ribs feeling without being heavy.
  • You can throw it together on a Sunday and eat well all week without thinking twice.
02 -
  • Dont skip browning the beef, thats where half the flavor comes from and rushing it leaves the soup tasting flat.
  • If your barley soaks up too much liquid and the soup gets too thick, just add more broth or water and simmer for a few more minutes.
  • Always pull out the bay leaves before serving, biting into one is unpleasant and ruins the experience.
03 -
  • Use a heavy pot with a tight-fitting lid so the heat stays even and nothing scorches on the bottom.
  • Let the soup rest for ten minutes after cooking, the flavors settle and the barley finishes absorbing liquid.
  • If you have time, make it a day ahead, it tastes even better after sitting overnight in the fridge.
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