Beef Barley Soup

Why You’ll Love This Recipe

Beef Barley Soup is the definition of comfort food. The beef is perfectly tender, and the barley adds a satisfying chewiness to the soup. The combination of carrots, celery, and garlic brings plenty of flavor and nutrition, while the beef broth creates a rich, savory base. It’s a filling meal that’s both wholesome and incredibly delicious. Plus, it’s simple to make, requiring just one pot for easy cleanup.

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 teaspoons dried thyme
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Cook the vegetables: Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Simmer the soup: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley and dried thyme.
4. Cook the soup: Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, until the barley is tender and the beef is cooked through.
5. Season: Taste and season with salt and pepper as needed before serving.
6. Serve: Ladle the soup into bowls and serve hot. Enjoy!

Servings and Timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Add more vegetables: Feel free to add other vegetables like potatoes, peas, or parsnips for extra flavor and nutrition.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat in your soup.
• Use chicken: Swap out the beef for chicken breast or thighs if you prefer a lighter version of the soup.
• Herb variations: Experiment with other herbs like rosemary or bay leaves to add new flavor profiles.

Storage/Reheating

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
• Reheating: Reheat in a pot on the stove over medium heat, adding a little extra broth if necessary to loosen the soup. You can also microwave individual servings.

FAQs

Can I use other grains instead of barley?

Yes! You can swap pearl barley for other grains like farro, quinoa, or rice. Keep in mind that cooking times may vary.

Can I make this soup ahead of time?

Yes, this soup stores well and can be made ahead of time. In fact, the flavors tend to deepen after sitting for a while, making it even tastier the next day.

Can I use ground beef instead of stew meat?

Yes, you can use ground beef, but the texture will be different. If using ground beef, be sure to brown it thoroughly before adding the vegetables and broth.

Can I use vegetable broth instead of beef broth?

Yes, vegetable broth can be used for a lighter version of the soup, though the flavor may be slightly less rich.

How do I make this soup thicker?

To thicken the soup, you can puree a portion of the soup using an immersion blender or regular blender. Alternatively, you can add more barley, which will absorb some of the liquid as it cooks.

Can I add beans to this soup?

Yes, beans like kidney beans, navy beans, or chickpeas can be added to the soup for extra protein and texture.

How do I make this soup spicier?

If you prefer a spicier soup, you can add red pepper flakes, chili powder, or a diced jalapeño pepper.

How long can I store this soup?

You can store the soup in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the vegetables in a pan, then transfer everything to a slow cooker. Add the broth, barley, and seasonings, and cook on low for 6-8 hours, or until the barley is tender.

Can I make this recipe with a different type of meat?

Yes, you can substitute the beef stew meat with lamb, or chicken for a different flavor. Just adjust the cooking times depending on the meat used.

Conclusion

This Beef Barley Soup is the ultimate hearty and comforting meal. Packed with tender beef, savory vegetables, and chewy barley, it’s a wholesome and satisfying dish that’s perfect for a cozy dinner. Whether served on its own or paired with some crusty bread, this soup will quickly become a favorite in your recipe rotation. It’s easy to make, full of flavor, and perfect for chilly evenings.

Beef Barley Soup

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This Beef Barley Soup is a hearty and comforting meal, perfect for chilly days. Packed with tender beef, vegetables, and chewy barley, it’s easy to make and full of rich, savory flavor, ready in just under an hour.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 onion, chopped

3 carrots, sliced

3 stalks celery, sliced

3 cloves garlic, minced

8 cups beef broth

1 cup pearl barley

2 teaspoons dried thyme

Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Cook for 5 minutes until the vegetables are softened.
3. Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley and dried thyme.
4. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, until the barley is tender and the beef is cooked through.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This soup freezes well. Let it cool completely before transferring it to a freezer-safe container for up to 3 months.

To thicken the soup, puree a portion of it using an immersion blender or regular blender.

For a spicier version, add red pepper flakes, chili powder, or a diced jalapeño pepper.

Nutrition

• Serving Size: 1 bowl
• Calories: 330
• Sugar: 6g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 27g
• Cholesterol: 70mg