Beef and Barley Soup (Printer-Friendly)

Hearty soup with tender beef, pearl barley, and vegetables simmered in rich beef broth.

# What You'll Need:

→ 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 & Seasonings

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

# Method:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef 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 seared beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas and season with salt and pepper. Simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Ladle into bowls and serve hot.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes even better the next day, which means you're basically getting two meals for one effort.
  • Pearl barley adds a subtle, nutty chewiness that feels substantial without weighing you down.
  • Your whole house smells incredible while it simmers, and that alone might be worth the time investment.
02 -
  • Don't skip browning the beef properly—it takes five minutes but creates hours of flavor depth that simmering alone cannot achieve.
  • If your barley seems chewy rather than tender after an hour, your soup is done anyway and the barley will continue softening as it sits.
03 -
  • Cut all vegetables roughly the same size so they cook evenly and the soup looks intentional rather than thrown together.
  • Taste as you go near the end—salt perception changes as a soup reduces, and you might need less than you think.
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