Beef and Barley Soup (Printable Version)

A hearty, comforting soup featuring tender beef and pearl barley simmered with fresh vegetables in a rich beef broth.

# List of Ingredients:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • It's the kind of soup that tastes even better the next day, so you're basically getting two meals out of one cooking session.
  • The barley adds this wonderful chewy texture that makes the broth feel substantial without being heavy.
  • You can throw it together on a weeknight and let the oven do the thinking while you do something else.
02 -
  • Don't skip browning the beef or you'll end up with soup that tastes like boiled meat instead of something with depth and character.
  • The barley keeps absorbing liquid even after you've finished cooking, so if you're saving leftovers, you might need to add a splash of broth when you reheat.
03 -
  • Cut everything roughly the same size so it cooks evenly and looks intentional rather than chaotic.
  • Taste as you go near the end because salt and seasonings always need adjusting based on your specific broth and what you've chosen to add.
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