Beef and Barley Soup (Printable Version)

Tender beef and pearl barley simmered with vegetables in a rich, warming broth perfect for any season.

# Ingredient List:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs and Seasonings

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 2 tbsp olive oil
16 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return the beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper. Simmer uncovered for an additional 20-30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning if needed. Serve hot.

# Expert Tips:

01 -
  • The combination of tender beef chunks and chewy barley creates a texture contrast that feels like a warm hug in soup form.
  • Everything cooks in one pot, which means complex flavors but simple cleanup when youre too comfortable to wash a sink full of dishes.
02 -
  • Never skip browning the beef or youll miss out on the deep flavor foundation that makes this soup memorable rather than merely acceptable.
  • The soup will thicken considerably if refrigerated overnight as the barley continues to absorb liquid, so add a splash of broth when reheating to restore the perfect consistency.
03 -
  • If time allows, make this soup a day before serving, then refrigerate overnight, skim off any solidified fat, and reheat slowly for flavors that have had time to fully develop and meld together.
  • When browning the beef, work in smaller batches with space between pieces to ensure they sear rather than steam, creating that crucial flavor foundation that no amount of herbs can replicate.
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