Creating a warm, comforting bowl of Beef and Barley Soup is like wrapping yourself in a cozy blanket after being out in the cold. This dish brings together tender chunks of beef, hearty grains, and vibrant vegetables, all simmered together to create a rich, satisfying meal. It’s perfect for those chilly nights when you want something filling and delicious to warm you up. Plus, this recipe is simple enough to make any day of the week and impressive enough to serve when friends come over. Cooking this Beef and Barley Soup means indulging in a wholesome bowl that feels just like home. Grab your apron and let’s get started!
Why This Recipe Works
The magic of this recipe lies in its beautiful balance of flavors and textures. First, tender beef, hearty barley, and flavorful vegetables combine to create a delightful dish. As you let the ingredients simmer slowly, they meld together beautifully, infusing the soup with rich taste. Every spoonful is a cozy hug for your taste buds.
Moreover, using low-sodium beef broth paired with fresh herbs ensures a balanced flavor profile. This means you can enjoy a nourishing dish that’s delicious without being overly salty. So, whether you’re feeling under the weather or just need a comforting meal, this Beef and Barley Soup is sure to hit the spot!
Why You’ll Love This Beef and Barley Soup
There’s something special about Beef and Barley Soup that makes it truly lovable. For starters, it’s a comforting, soul-warming dish; the kind that perfectly suits chilly evenings or cozy gatherings with friends. Who wouldn’t want to warm up with a bowl of something so utterly satisfying?
This recipe is versatile too. Feel free to customize it to suit your personal taste or dietary restrictions. If you’re looking to use up ingredients from your pantry, this is an excellent way to do just that while still creating a memorable meal.
Ingredients for Beef and Barley Soup
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into chunks
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, diced
- 1 cup diced celery
- 1 ½ cups diced carrots
- 1 ½ teaspoons grated or minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoons Italian seasoning
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 14.5 ounces diced tomatoes, undrained
- 8 cups low-sodium beef broth
- â…” cup uncooked pearled barley
- Chopped flat-leaf parsley for garnish (optional)
Preparing the Beef and Barley Soup
Searing the Beef
Start off by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add half of the beef stew meat in a single layer. Be sure to season it with salt and pepper. Sear for about 2 minutes without moving the meat. After that, flip the chunks to brown all sides well. Once done, remove the beef from the pot and repeat the process with the remaining meat.
Cooking the Vegetables
In the same pot, it’s time to add diced onions, carrots, and celery. Sprinkle a bit of salt and pepper over the veggies. If needed, drizzle in more olive oil. Sauté everything for about 3-4 minutes until they begin to soften. Now, stir in the minced garlic and cook for an additional minute. Your kitchen should start smelling amazing!
Combining Ingredients
Now it’s time to return the browned beef to the pot with those sautéed veggies. Stir in the tomato paste, ensuring it coats everything nicely. Next, add all the remaining ingredients, except for the barley. This includes the herbs and spices. Mix well, then cover with a lid and bring the mixture to a boil.
Simmering the Soup
Once boiling, reduce the heat to medium-low and let the soup simmer for 45-60 minutes. Remember to stir occasionally; this helps ensure an even cook. While it simmers, the flavors will come alive, creating a beautiful aroma that fills the home.
Adding the Barley
After that lovely simmering, it’s time to add the uncooked pearled barley to the pot. Cover the pot again and cook for an additional 45-60 minutes, or until both the beef and barley are tender. You’ll know it’s ready when the barley is plump and the beef is melt-in-your-mouth tender.
Final Touches
Before serving, remove the bay leaves and thyme stems. Now, taste for seasoning and adjust with salt and pepper if necessary. If you like, add a sprinkle of chopped flat-leaf parsley for a fresh finish. This little touch adds color and brightness to the hearty dish.
Serving Suggestions
When it comes to serving your Beef and Barley Soup, consider pairing it with crusty bread or a fresh green salad for a complete meal. It’s perfect for enjoying with a glass of red wine or a light beer. The comforting flavors of the soup will elevate any simple side.
Tips for Success
To make sure your Beef and Barley Soup turns out great, here are a few tips:
- Use high-quality beef, as it makes a significant difference in flavor and tenderness.
- Keep a steady simmer. Too much heat can make the meat tough, and we want it tender and juicy.
- If you have leftovers, let the soup cool completely before storing it. This helps preserve its quality for later enjoyment.
Variations
Feel free to play around with the recipe! You might want to substitute chicken or turkey for a leaner protein option. Adding beans or lentils can make it even heartier. Also, you can adjust the vegetables based on what’s in season. Fresh twists can keep the recipe exciting!
Storage Tips
If you happen to have any leftovers, store the soup in an airtight container in the refrigerator for up to three days. You can also freeze this Beef and Barley Soup for up to three months. Just be sure to thaw it in the fridge before reheating.
Pairing Ideas
To complement this soup beautifully, consider serving it with a simple arugula salad drizzled with lemon vinaigrette. Or, enjoy it alongside warm, homemade biscuits or cornbread for a fuller dinner experience. These sides will make your meal even more delightful!
FAQs
1. Can I use frozen beef in this recipe?
Yes, but it’s important to thaw it completely before cooking for best results.
2. How do I store leftovers of Beef and Barley Soup?
Simply place it in an airtight container in the fridge for up to three days or freeze it for longer storage.
3. Is barley gluten-free?
No, barley contains gluten. If you need a gluten-free option, consider using quinoa or rice as a substitute.
4. Can I make this soup in a slow cooker?
Absolutely! Just follow the same searing steps, then simmer in the slow cooker on low for 6-8 hours.
5. What can I use instead of beef broth?
You can substitute vegetable broth or chicken broth for a different flavor profile.
This Beef and Barley Soup recipe not only soothes the soul but also invites everyone to gather around the table. Enjoy the rich flavors and the delightful process of cooking something truly special.
Print
Beef and Barley Soup
Beef and Barley Soup is a comforting dish with tender beef, hearty grains, and vibrant vegetables. It’s perfect for chilly evenings or meal prep.
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into chunks
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, diced
- 1 cup diced celery
- 1 ½ cups diced carrots
- 1 ½ teaspoons grated or minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoons Italian seasoning
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 14.5 ounces diced tomatoes, undrained
- 8 cups low-sodium beef broth
- â…” cup uncooked pearled barley
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Heat olive oil in a pot over medium-high heat.
- Sear half the beef stew meat, seasoning with salt and pepper, then remove.
- Cook onions, carrots, and celery in the same pot until soft.
- Return beef to the pot; add tomato paste and all other ingredients except barley.
- Bring to a boil, then reduce and simmer for 45-60 minutes.
- Add uncooked barley, cover, and cook until beef and barley are tender.
- Remove bay leaves and thyme stems, adjust seasoning, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality beef for better flavor.
Store leftovers in an airtight container for up to three days.
This soup can be frozen; thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 28
- Cholesterol: 70
