Hearty Beef and Barley Soup Recipe: A Comforting Classic
Why You’ll Love This Beef and Barley Soup
When the weather turns chilly, there’s nothing quite as satisfying as a steaming bowl of homemade Beef and Barley Soup. Packed with tender chunks of beef, wholesome barley, and a medley of flavorful vegetables, this soup is a nutritious and filling meal perfect for lunch or dinner. It’s a great choice for meal prepping, as it tastes even better the next day, making it a fantastic make-ahead dish.
This soup is for anyone who loves rich, comforting flavors without the fuss of overly complicated recipes. It’s an ideal dish for busy weeknights, lazy weekends, or whenever you need a warm and satisfying meal that the whole family will enjoy.
Ingredients You’ll Need
Main Ingredients:
- Olive Oil (2 tbsp)
- Beef Stew Meat (2 lbs)
- Salt and Pepper (to taste)
- Yellow Onion (1, diced)
- Celery (1 cup, diced)
- Carrots (1 1/2 cups, diced)
- Garlic (1 1/2 tsp, grated or minced)
- Tomato Paste (2 tbsp)
- Italian Seasoning (1 1/2 tsp)
- Fresh Thyme (2 sprigs)
- Bay Leaves (2)
- Low Sodium Soy Sauce (1 tbsp)
- Worcestershire Sauce (2 tsp)
- Diced Tomatoes (1 can, 14.5 oz, undrained)
- Low Sodium Beef Broth (8 cups)
- Pearled Barley (2/3 cup, uncooked)
- Flat Leaf Parsley (for garnish, optional)
How to Make Beef and Barley Soup
Step 1: Sear the Beef
- Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add half of the beef, spreading it in a single layer. Season with salt and pepper and sear for 2 minutes before flipping.
- Brown all sides, then remove onto a plate. Repeat with the remaining beef, adding more oil if needed.
Step 2: Sauté the Vegetables
- Add onions, carrots, and celery to the pot. Season with salt and pepper and sauté for 3-4 minutes.
- Stir in garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
- Return the seared beef to the pot.
- Stir in tomato paste, then add Italian seasoning, thyme, bay leaves, soy sauce, Worcestershire sauce, diced tomatoes, and beef broth.
- Bring the soup to a boil, then reduce to medium-low heat and simmer for 45-60 minutes.
Step 4: Cook the Barley
- Stir in the uncooked pearled barley, cover, and cook for another 45-60 minutes until both the beef and barley are tender.
- Remove the bay leaves and thyme stems.
- Taste for seasoning and adjust with additional salt and pepper if needed.
- Garnish with chopped parsley, if desired.
Kitchen Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Ladle
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each.
Recipe Variations & Substitutions
- Gluten-Free Option: Swap barley for quinoa or brown rice.
- Low-Carb Alternative: Replace barley with cauliflower rice, adding it during the last 10 minutes of cooking.
- Vegetable Boost: Add mushrooms, potatoes, or bell peppers for extra nutrition.
- Slow Cooker Version: Sear the beef first, then transfer all ingredients (except barley) to a slow cooker. Cook on low for 7-8 hours. Add barley in the last hour.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! The flavors develop beautifully overnight, making this a perfect make-ahead meal.
How can I thicken the soup?
If you prefer a thicker consistency, allow the soup to simmer uncovered for an additional 15 minutes or add a slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Can I use a different cut of beef?
Yes! Chuck roast or short ribs work well, but you may need to adjust the simmering time.
Is barley gluten-free?
No, barley contains gluten. For a gluten-free version, use quinoa or brown rice instead.
What to Serve with Beef and Barley Soup
- Crusty Bread: A slice of warm, buttered sourdough is the perfect complement.
- Side Salad: A fresh green salad balances the richness of the soup.
- Red Wine: A medium-bodied red like Cabernet Sauvignon enhances the deep flavors.
Try This Cozy Soup Today!
There’s nothing quite like a warm bowl of Beef and Barley Soup on a cold day. Whether you make it ahead for meal prep or enjoy it fresh off the stove, this hearty soup is sure to satisfy. If you loved this recipe, share it with your friends and family and subscribe to our blog for more delicious recipes!
