This hearty beef and barley soup is perfect for a chilly day! It’s filled with tender beef, soft barley, and delicious veggies that make each bite a delight.
This soup is like a warm hug in a bowl! I love making a big pot and enjoying it for lunch all week. Plus, it’s so easy to whip up—just toss everything in and let it simmer!
Key Ingredients & Substitutions
Beef Stew Meat: I like to use chuck roast for its balance of tenderness and flavor. You could substitute with any stewing beef or even lamb if you prefer a different taste.
Pearl Barley: This ingredient adds a lovely texture to the soup. If you’re avoiding barley, feel free to swap it with quinoa or brown rice; just adjust the cooking time as necessary.
Vegetables: The classic mix of onion, carrots, and celery adds great flavor. You can switch carrots for parsnips, or add peas for a pop of color and taste. Use what you have on hand!
Broth: Homemade beef broth is fantastic if you have time, but store-bought works great too. You can use vegetable broth for a lighter soup, especially for a vegetarian option.
How Do I Achieve Tender Beef in My Soup?
The secret to tender beef is in the cooking time and method. Here’s how to do it:
- Start by browning the beef on medium-high heat to lock in flavor. This takes about 5-7 minutes.
- Use a large pot or Dutch oven to allow for even cooking and space for ingredients.
- Simmer on low heat to break down connective tissues. This can take 1 to 1.5 hours.
- Check the meat for doneness—you want it tender and easy to pull apart with a fork!
Beef and Barley Soup
Ingredients You’ll Need:
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 cup pearl barley
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional, for added depth)
- 2 bay leaves
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef and barley soup will take approximately 1.5 to 2 hours to prepare. You’ll spend about 15 minutes preparing the ingredients and another 1 to 1.5 hours simmering the soup to get that tender beef and rich flavor!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes. Brown the meat on all sides for about 5-7 minutes. This step adds great flavor! After browning, remove the beef from the pot and set it aside.
2. Sautéing the Vegetables:
In the same pot, you’ll want to add the chopped onion, sliced carrots, and celery. Sauté these veggies for about 5 minutes, or until they begin to soften. They will soak up the leftover flavors from the beef, making your soup even more delicious.
3. Adding Garlic:
Next, stir in the minced garlic and cook it for about one minute until fragrant. Be careful not to let it burn as it can become bitter!
4. Combining Ingredients:
Return the browned beef to the pot along with the pearl barley. Pour in the beef broth and add the diced tomatoes (if you’re using them). Toss in the bay leaves, sprig of rosemary, and thyme. Give everything a good stir to combine.
5. Simmering 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. This slow cooking process will help make the beef tender and will allow the barley to cook through.
6. Finishing Touch:
Once the soup is ready, remove the bay leaves and rosemary sprig. Taste the soup and season it with salt and black pepper according to your preference.
7. Serving:
Ladle the warm, hearty soup into bowls and sprinkle some chopped fresh parsley on top for garnish. Serve hot and enjoy this comforting meal!
Can I Use Different Cuts of Beef?
Absolutely! While beef stew meat (like chuck roast) is ideal for this recipe due to its tenderness after cooking, you can also use other cuts, such as brisket or round, as long as they’re well-trimmed.
Can I Make This Soup in a Slow Cooker?
Yes! To make this in a slow cooker, brown the beef and sauté the veggies as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it in portions for up to 3 months. Just remember to let it cool completely before freezing!
Can I Add More Vegetables?
Definitely! Feel free to add other veggies like peas, corn, or potatoes for additional flavor and nutrients. Just be mindful of cooking times, as some veggies may need less or more time to cook than the barley.